CLH Digital - Issue #169

Welcome to the latest issue of CLH Digital

In what could be considered yet another obstacle in the recover y of the hospitality and licensed on trade the government has announced that the latenight levy (LNL) would be extended to allow local authorities to create LNL areas smaller than their local authority boundaries and also include refreshment premises, with sector leaders fearing they may impose an additional burden on an already struggling industr y

It is a contentious argument Those suppor ting the levy will argue it is right that businesses which profit by selling alcohol in the night-time economy should contribute towards these costs

And others such as me will argue that these businesses are already generating huge sums for local and central government in the form of PAYE, NI, corporation taxes, business rates and VAT

To even consider additional levies at a time when we have had a global pandemic , experiencing a devastating a cost-of-living crisis and record inflation, demonstrates just how out of touch some people are really are

In April we repor ted UKHospitality CEO Kate Nicholls who said: “In areas where the Levy is in place , it takes thousands of pounds out of the pockets of hospitality businesses, and that is money that could have been used to reinvest, open new ventures or hire more staff If the Government wants to demonstrate it’s on the side of business and economic growth, it should choose not to extend the levy and abolish it instead ”

I suspect now that the money taken out of the pockets of hospitality businesses would be better spent in helping them sur vive this crisis which shows no signs of abating

I also noted a bit of a “mixed bag” with the repor t by Barclaycard revealing that June's fantastic weather increase sales in pubs, but restaurants are continuing to struggle

According to the repor t, spending at pubs, bars & clubs increased 8 4 per cent –their biggest boost since Januar y this year This growth was driven by several factors, including the warm weather, rising beer and alcohol prices, Father’s Day celebrations, and the respite from industrial action in the transpor t sector

In contrast, restaurants saw yet another month of decline (-8 2 per cent), with three in 10 (30 per cent) Brits planning to spend less on eating out in order to offset

rising household bills

I often recall my experience when I had a wine bar restaurant here in Bournemouth in the mid 80s- to mid 90s Throughout that time it was high interest rates and similar economic gloom

I think the difference then which helped me sur vive was “lack of competition”, particularly casual dining outlets, which in recent years have flooded the market offering, vouchers and deals which no independent operator could compete with

But also the big difference is taxation, which leads me back to the above , the proposed extension of the late night levy

The hospitality sector is being taxed into oblivion! This vibrant, ubiquitous, omnipresent sector stretches to ever y par t of the United Kingdom, you ' re never far away from a pub, bar, restaurants, cafe , coffee shop, hotel, or bed and breakfast!

It is this presence across ever y constituency in the nation that emphasises the sectors impor tance to the nation, our economy and the public finances, generating £139bn in economic activity and more than £30bn in tax receipts to the Treasur y

And no matter what par t of the countr y you live in, be that a city, town or village millions rely on the sector for employment, with an estimated three million people working in some form of hospitality venue

This scale makes hospitality the third largest private sector employer in the UK, twice the size of financial ser vices and bigger than automotive , pharmaceuticals and aerospace combined!

I have always said it provides oppor tunity to ever y demographic par ticularly the disadvantaged, those who may lack the educational qualification or social skills can always find a job in hospitality where there are oppor tunities to grow not only in Korea but to develop as a person building confidence as well as skills

Instead of heaping tax upon tax the government must now seriously consider tax breaks, in par ticular reducing VAT in hospitality as we have often said, on the sector has often called for

Yes, I know this is our favourite “soapbox” campaign for us here at CLH News, but for the sector to sur vive into the long term sooner or later a Chancellor is going to have to take that brave step in reducing either VAT or duty in line with European counterpar ts otherwise I really can't see how the sector can recover!

One more thing! Once again I would ask the favour - we want more Twitter followers! So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www.catererlicensee .com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House , Old Christchurch Rd,

however, no responsibility will be accepted for loss or damage Views expressed within this publication are not necessarily those of

compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom

unless written permission is obtained All material is assumed copyright free unless otherwise advised

EDITOR

Peter Adams

Scrap the Late Night Levy, Industry Urges

(CONTINUED FROM FRONT COVER)

The net revenue raised goes towards the costs of policing the latenight economy This must be split between the licensing authority and the relevant police and crime commissioner (PCC) At least 70% of the net revenue must be given to the police The licensing authority can retain up to 30% to fund the ser vices it provides to manage the nighttime economy

However in July 2022 the House of Lords Liaison Committee published a repor t scrutinising the Licensing Act 2003 The Committee recommended that if the Government intended to retain the levy, the changes to be introduced through the Policing and Crime Act 2017 needed to be consulted on as a matter of urgency and brought into force It also said that, within three years of the provisions being implemented the Government should consult on the impact of the amended levy If there was not a demonstrable improvement of the impact and uptake of the levy, it should be abolished

In its November 2022 response to the Committee’s repor t, the Government said it intended to deliver its commitment to consult on the level of the levy to be applied to late night refreshment premises “at the earliest oppor tunity”, however, it said it did not intend to carr y out a formal consultation on the impact of the levy

Despite outdated evidence and opposition from the hospitality and ontrade sector the Home Office has confirmed that the late-night levy will be extended to:

• allowing licensing author ities to target specific geographical locations extending the levy to inc lude late n ght refreshment outlets

• enabling PCCs to request the licensing author ity to propose introducing a levy requir ing licensing author ities to publish information about how funds raised by the levy are spent

UKHospitality Chief Executive Kate Nicholls said: “It’s really frustrating that the Home Office has proceeded with this extension of late-night levy powers, par ticularly when the evidence base is seven years old and horribly out of date

“Introducing more powers for local authorities to implement the levy and making more venues eligible to pay is a damaging blow to the latenight economy, which already paid hundreds of thousands of pounds in late night levies last year

“Given the challenging economic circumstances businesses face the Government should be focused on reducing regulation and easing cost burdens Instead, they have chosen to add more This will simply stymy investment and limit economic growth

“I would continue to urge the Government to show that it’s on the side of businesses and abolish the late-night levy as soon as possible ”

ABOLISH THE SCHEME COMPLETELY

C AMRA Chairman Nik Antona said: “These changes to the controversial Late Night Levy scheme are a step in the right direction allowing councils to make sure they can apply to a smaller area like a city centre rather than penalising business across the whole council area

“However, C AMRA is still calling on the Government to abolish the unfair Late Night Levy scheme completely due to its detrimental impact on well run and responsible pubs, social clubs and taprooms which are at the hear t of communities and bring people together to tackle loneliness and social isolation

“It is for these ver y reasons that the Government is changing the alcohol duty system in August to suppor t and encourage people to consume beer and cider in the regulated setting of the pub It makes no sense to suppor t pubs through the tax system but penalise them through the unfair Light Night Levy

The best way to tackle the problems of safety in the night-time econ-

omy is for councillors the police and hospitality business to work closely together to tackle local issues – not through a punitive and blunt measure like the Late Night Levy that applies to businesses even if they don’t open late into the night or aren’t a source of anti-social behaviour ”

FLASH POLL

At the beginning of the year the Night Time Industr y Association (NTIA) Conducted a Flash Poll on the late night levy charge which revealed that:

• 72 2% of Respondents with a LNL area feel it does not meet its objective

• 84 4% of Respondents who do not currently pay LNL felt that a Late Night Levy would not benefit the area they operate within

• 81% of Respondents felt that the LNL would not be affordable in the current operating c limate

• 77% of Respondents felt that The LNL should be abolished

Only nine local authorities, including Newcastle , Southampton and London boroughs Camden and Tower Hamlets, charged a late-night levy in 2022 Several councils, such as Nottingham and Cheltenham scrapped the tax in suppor t of the night time economy and hospitality sectors Speaking back in Januar y, Michael Kill CEO NTIA says: “It is absurd that the Government is even considering consulting on the expansion of the current late night levy scheme It’s atrociously timed, in the middle of a cost inflation crisis where the sector is perilously being pushed closer and closer to the edge ”

“The House of Lords review on licensing last year was ver y clear that the late-night levy had not met its objectives wholehear tedly backed by the industr y, suggesting that it is unaffordable and represents no benefit to businesses on the ground ”

The repor t can be viewed here https://researchbriefings files parliament uk/documents/SN07100/SN07100 pdf

NO MATTER WHAT YOU NEED, WE HAVE A SOLUTION FOR EVERY BAR , RESTAURANT & OFFICE .

ANYWHERE THAT SERVES & ENJOYS THE GREAT TASTE & AROMA OF FRESHLY GROUND COFFEE , THE RICHEST OF CHOCOLATE , TEA, LATTE OR CAPPUCCINO

WE'VE GOT DELICIOUS FRESH INGREDIENTS AND A SYSTEM TO SUIT YOUR NEEDS.

“REALLY FRUSTRATING”

Cash vs Card: Which Is King?

How businesses can get ahead in an evolving payments landscape and unleash the power of pay

Cash vs card is a topic that has been around for years, and it doesn’t appear to be going away anytime soon The great debate continues, with proponents of both payment methods weighing in Cash witnessed a resurgence post-pandemic as public health fears allayed, but how is it faring now?

Data suggests the cash comeback has waned, especially as more Gen Z’ers open their first bank account In a recent repor t, FreedomPay found that 92% of guests used credit cards, followed by digital wallets debit cards and QR codes This couldn’t be more relevant to the hospitality industr y which after a difficult few years, has star ted to find its feet again And it’s especially true for pubs and restaurants, as well as the unattended food and drink sector, where cash acceptance is in rapid decline

As customer loyalty becomes harder to acquire , businesses within the industr y need to get on top of increasing card usage to get ahead With that in mind, here are the steps they can take to ensure success:

WILL THERE BE A ‘RETURN OF THE KING’?

There is no indication that cash will be returning as the preferred way to pay It was already in decline preCOVID and findings by Which? show that around 8,000 cash machines were switched off during the pandemic with no sign of being replaced Cash’s decline has been so severe in fact that earlier this year, Parliament debated whether to make it illegal for retailers to refuse cash payments

While cash does still have its place in society (it remains the payment of choice for some customers), in the current environment offering a plurality of payment options is essential otherwise you’ll be left behind IT PAYS TO OFFER MORE

By Kevin Car son, Senior Vice President, FreedomPay (https://corporate .freedompay.com/)

It s no secret that customers nowadays expect the ver y best, and that includes catering to a var ying range of wants and needs when it comes to payments From BNPL to QR codes, as well as Apple Pay, Google Pay and prepaid cards, offering customers the choice of how they’d like to pay in a sea of seemingly endless options can give your business a competitive edge

Making sure you are equipped with the tools to meet the ever-growing demands of today’s (and tomorrow’s) customers will drive loyalty, steadying the ship in an increasingly volatile market By upgrading your PMS and POS systems’ capabilities to offer more options, business intelligence can be enhanced These new data systems securely aggregate transactions and consumer insights and facilitate effective personalisation of the customer journey This could mean for example that customers when dining out or making a supermarket purchase are offered deals, discounts and replacements for products that are aligned with their preferences At the end of the day, a customer who feels understood will keep coming back

The demand for card payments highlights the need for hospitality merchants to invest in their tech capabilities A lack of options is simply not feasible in a world ruled by fast, personalised payments Presenting a variety of payment choices contributes to a positive personalised customer experience a seamless purchasing journey and better business for you

LEADING THE CARD REVOLUTION

Finding success in a new era of payments can only be achieved by par tnering with a platform that can help businesses unleash the power of pay and provide the kind of hyper-personalised hospitality experience that is so coveted by customers one that utilises the latest technologies such as tokenisation and biometric authentication, as well as adapting existing payment infrastructure , both in-store and online

The speed at which the payments landscape is evolving makes this all the more impor tant For hospitality to flourish as it did pre-pandemic , a single ‘ open ’ , fully agnostic and flexible platform will enable you to go above and beyond in delivering a top-tier payments journey and ensure repeat business

While its use did increase after the height of the pandemic cash’s time is nearly over So the question is: are you ready to embrace the card revolution?

Simpsons in the Strand Auction

The Opportunity

A cache of unique furniture from the iconic Simpson's-in-the-Strand will be entering the auction market this August, providing an opportunity for the connoisseur to find rare and exclusive pieces exhibiting the evolution of the venues distinctive style

A huge array of lots are on offer from commercial catering equipment restaurant furniture, fixtures and fittings and Wedgwood bespoke table wear

Exclusive Collection

Pro Auction is delighted to announce a two-day auction sale in collaboration with the iconic Simpson's in the Strand On 2nd and 3rd August 2023, loyal patrons and champions of the historical site will be presented with a rare opportunity to acquire a curated list of furnishings and artefacts that have decorated Simpson’s in the Strand While the stories, history and foundation of Simpson's remain, a select few items will be available to purchase as it enters a new chapter

As one of London’s most renowned luxury destinations, Simpson’s in the Strand has been captivating guests since 1828 From the exceptional cuisine to extraordinary hospitality, Simpson’s has long been a beacon of sophistication and class Pro Auction will be selling select items to give buyers a chance to own a piece of this legendary establishment

The sale will feature items including furniture and lighting from Simpson’s award winning restaurants and bars Additional items to go under the hammer include some of Simpsons’ symbolic Drakes silver carving trolleys along with the vast collection of the finest Wedgewood crockery

All items have been carefully selected by experts at Pro Auction who are dedicated to providing buyers with only the finest quality assets available on the secondary market today

Commenting on the sale, Auction Director at Pro Auction Simon Rose said This is an incredibly exciting opportunity for buyers to get their hands on some truly unique pieces that were once part of one of London’s most iconic establishments " He added “We are expecting strong interest in these beautiful items which have been carefully chosen for their design excellence as well as their historical significance "

In addition to offering buyers high-end items at competitive prices, Pro Auction also provides professional advice on purchasing procedures and offers secure bidding methods for those unable to attend in person Buyers can also take advantage of pre-sale viewing days where they can inspect each item prior to bidding The Simpsons in the Strand Auction will be live and webcast online from 10 30am over the two days

Make sure you don't miss out on this incredible event! If you ' re looking for top quality items from one of London's most prestigious locations then head down to the Pro Auction's sale at Simpson's in The Strand between 2nd and 3rd August 2023 or attend the sale preview day on August 1st 2023 between 09:30hrs and 16:00hr

From the bar and dining room to the event spaces upstairs, luxury can be found in every corner of Simpson's in the Strand one of London's oldest traditional English restaurants Situated in the Strand, it is part of the Savoy Buildings, which also contain the world famous Savoy Hotel

Since it s opening Simpson s has been a popular London attraction and famous regulars over the years have included Winston Churchill Charles Dickens George Bernard Shaw Sir Arthur Conan Doyle (and his fictional creation, Sherlock Holmes), Benjamin Disraeli and William Gladstone

The Event

This exclusive auction takes place at Simpsons commencing at 10 30am, over two days between the 2 - 3rd August 2023

Bidders are invited to register for the event and participate in the sale in person or remotely online

The sale will be webcast live throughout with Online bidding enabled The viewing takes place on August 1st 2023 or by prior arrangement

June’s Warm Weather Boosted Spending On Pubs, But Restaurants Struggle As Brits Cut Back On Dining Out

Consumer card spending grew 5 4 per cent year-on-year in June – less than the latest CPIH inflation rate of 7 9 per cent, yet noticeably higher than in May (3 6 per cent) – as the warm weather encouraged Brits to shop for summer clothes and socialise at pubs and bars However, supermarket shoppers remain concerned about “shrinkflation”, while restaurants saw another slowdown as consumers continue to cut back on eating out to offset rising household bills

Spending on groceries soared 9 5 per cent year-on-year – the highest growth in the categor y in two years yet still lower than the rate of food price inflation (18 4 per cent) This comes as over two thirds (67 per cent) of shoppers say they are looking for ways to reduce the cost of their weekly shop, with almost a third (32 per cent) of these consumers shopping at multiple supermarkets to source a range of deals and two in five (39 per cent) are buying more “yellow sticker” items

In a fur ther sign that Brits are seeking out value-for-money wherever possible , discount stores were up 8 8 per cent, seeing their largest growth since April 2021 Eight in 10 (81 per cent) are worried about “shrinkflation” – when products are sold in smaller packages or por tion sizes yet cost the same or more than they used to In June , more Brits (70 per cent) had noticed examples of shrinkflation than in May (65 per cent), particularly when buying chocolate (46 per cent) crisps (42 per cent) packs of biscuits (37 per cent) and snack bars (32 per cent)

In response to shrinkflation 29 per cent of shoppers are buying their favourite products less often – only when they want to treat themselves – while almost a fifth (18 per cent) are switching to brands which haven’t changed the size of their products

Shoppers are also spotting shor tages of cer tain products at the supermarket Almost two fifths (37 per cent) have noticed that some basic items – such as eggs, fresh produce and tinned staples – are regularly unavailable , while a fifth (20 per cent) feel that there are fewer new products being introduced onto the shelves

SUNNY SPELL BRINGS SURGE IN SUMMER SPENDING

Spending on non-essential items increased by 5 7 per cent in June – more than in May (3 0 per cent) – largely thanks to the sunny weather driving demand for socialising with friends and family The higher temperatures inspired shoppers to renew their summer wardrobes, with spending at clothing retailers rising 4 0 per cent –the highest growth in almost a year – while pharmacy, health & beauty had its biggest boost (6 8 per cent) since Januar y

After a decline in May (-1 9 per cent), spor ts and outdoor retailers returned to growth (1 1 per cent), as consumers embraced more active outdoor lifestyles and purchased camping equipment for Glastonbur y and other festivals

Meanwhile home improvement and DIY stores including garden centres were another bright spot seeing their first growth in over two years (3 9 per cent) as Brits took advantage of the sunnier weather to spruce up their homes and gardens

A MIXED PICTURE FOR EATING AND DRINKING

Spending at pubs, bars & clubs increased 8 4 per cent – their biggest boost since Januar y this year This growth was driven by several factors, including the warm weather, rising beer and alcohol prices, Father’s Day celebrations and the respite from industrial action in the transpor t sector

In contrast restaurants saw yet another month of decline (-8 2 per cent), with three in 10 (30 per cent) Brits planning to spend less on eating out in order to offset rising household bills

Instead, many are shifting their spending to specialist food and drink stores, including butchers and greengrocers, which enjoyed their highest increase (7 2 per cent) since September 2021 This implies that Brits are choosing to spend more on high-quality ingredients for BBQs and premium home-cooked meals instead of eating out at restaurants

In addition, almost a fifth (18 per cent) of consumers say that to save money when dining out this summer, they are opting to order just a main meal, with no star ter or desser t

GROWTH IN GETAWAYS

Brits continue to prioritise spending on holidays abroad, outpacing demand for staycations Spending on airlines increased 33 5 per cent, significantly greater than the growth of spending on international and domestic hotels resor ts and accommodation (up 5 4 per cent)

Spending in the transpor t sector is also being increasingly impacted by “drip pricing” – where companies add extra fees and charges during the online checkout process meaning that the final price is higher than what was originally adver tised More than four in 10 (43 per cent) consumers repor t that they have noticed more examples of “drip pricing” when shopping online , especially on airline tickets (47 per cent)

Esme Harwood, Director at Barclays, said: “June saw Brits get into the swing of summer, bringing a welcome boost to several sun-star ved categories

“Pubs & bars benefitted from Brits soaking up the sunshine in beer gardens, while butchers and garden centres saw a jump thanks to the arrival of barbecue season Even clothing retailers, which have struggled since the star t of the cost-of-living crisis, returned to growth, as consumers took advantage of the heat to refresh their summer wardrobes ”

Will Hobbs, Chief Investment Officer, UK Wealth Management, Barclays said: The UK economy remains in a precarious spot Inflation contagion is perhaps fur thest advanced here on the evidence of incoming wage and core inflation data There is more work for central bankers yet, even as the creaks and strains on the mor tgage and other borrowings become increasingly audible

“Difficult quar ters lie ahead as the surge in interest rates continues to put pressure on household cash flows However, there are mitigants Much of that extra mor tgage strain will fall on households more able to bear it, with significant excess savings still left over from the pandemic ”

New Research Reveals Growing Consumer Interest In Digitalisation Of Hospitality Experiences

The latest GO Technolog y repor t from hospitality tech provider Zonal and insight firm CGA by NIQ reveals that the majority of consumers (55%) think that striking a balance between human interaction and technolog y provides the best experience in venues

The research reflects a change in attitude amongst consumers following the pandemic , which helped to break down the view that technolog y was at odds with excellent ser vice in hospitality venues Some 71% of people now prefer to use technolog y either exclusively or in tandem with human interaction – in comparison, back in 2020 just 43% of consumers had used apps or other solutions to order and pay in the months following hospitality s post-lockdown reopening This was double the number who did so before the pandemic

The sur vey of more than 5 000 UK adults revealed that 41% of those who prefer a tech presence in venues eat out at least weekly and spend, on average , £24 a month more on eating and drinking out than those who prefer human interaction The research also revealed that household income is £10,100 higher amongst those who prefer tech in venues

The repor t also unveils that consumers ’ demand for technolog y in hospitality is focused on the pre-dining stage of their journey, with most people embracing tech for booking reminders (60%), to enable them to cancel a booking (51%) or for pre-visit enquiries (35%)

When asked what were the benefits of technolog y in hospitality the following five reasons came out on top:

1) Speed (50%)

2) Convenience (49%)

3) Ease of use (40%)

4) Less pressured (38%)

5) Accurac y (24%)

The repor t does highlight, however, the ongoing impor tance of human interaction to consumers when eating and drinking out Nearly three in five consumers still want to place food orders and settle bills face-to-face , and have their food and drink prepared by people

Commenting on the findings, Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal, said: “The role of technolog y in hospitality is clearly growing rapidly in a post-pandemic market, but this doesn’t mean that we all want hospitality that’s all about robots and automated processes

In fact, it s more impor tant than ever not to underestimate the impor tance of human connection; the research makes it clear that, for consumers, the best hospitality experiences are those that offer the right balance of technolog y and traditional face-to-face ser vice Hospitality is a sector that is brilliant because of its people , and it is impor tant that technolog y enhances that by working in the background doing the heavy lifting and alleviating staff pressure so they can focus on what they do best: delivering exceptional ser vice to their guests ”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “This research emphasises the enduring appeal of the personal experiences that hospitality delivers so well But while many consumers still enjoy human interaction from the star t to finish of their journey through a restaurant or pub, it is clear that many people now want the option to use digital solutions at ever y step and the number will only grow Wherever technolog y is deployed, choice and flexibility are key It can be a superb enabler for hospitality for guests and operators alike , giving consumers the speed and convenience they want and freeing up teams to focus on what they do best In such a competitive and challenging market, brands that make the smar test use of tech, without compromising human elements, have a crucial advantage

The Castle on Castle Street in Dudley Re-Opens Following A Major Investment of £241,000

The Castle on Castle Street in Dudley, re-opened on Friday 7th July following a major investment of £241 000

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community Inside , the pub has been transformed to host one large , open-plan room with a new bar, flooring, and fixtures throughout

Outside , the Castle has been completely renovated to include a new khaki green exterior, brand-new signage , lighting, and windows to welcome customers in For opening night, customers enjoyed an exclusive live performance from Raphael Tate , a 2023 contestant in ITV’s music show Starstruck as well as karaoke and a live DJ

Operator of The Castle Lucy Jo Hickman said: “Opening night was fantastic it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The feedback we received from our community was amazing, and we can’t wait to see them again soon!”

Lucy’s first aim is to raise money to install a lifesaving defibrillator at the Castle Matthew Gurney Operations Director for Proper Pubs said: “The refurbishment at The Castle looks fantastic – the team have worked really hard to ensure it is a success for the local community

On behalf of the Proper Pubs team, we would like to wish our community hero, Lucy, ever y success for the future in making The Castle a fantastic hub of the community”

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local foodbank donations Proper Pubs recently installed its 85th defibrillator across its estate through the help of fundraising from its locals

New Research Reveals How Live Sport Boosts Pub Spend and Stays

Screening live spor t in pubs and bars can substantially increase customers’ spending, dwell time and loyalty, new research by CGA by NIQ and Sky Business reveals

The exclusive sur vey of consumers shows people who watch live events spend 36% more on eating and drink out per month than those who do not Nearly nine in ten (87%) say they stay out longer than usual when a live game is on, while even more (89%) are more likely to revisit a venue if they know it screens spor ts Live spor t also connects friends and families, with three quar ters (75%) of viewers watching with bigger groups than they would usually socialise with on non-spor ting occasions

The sur vey uncovers the spor ts people watch in pubs and bars It highlights the huge popularity of football the most watched spor t ahead of rugby union, boxing, cricket and Formula 1 and interest in the English Premier League , consumers ’ most followed competition, which star ts again on Friday 11 August

The new repor t, The Value Of Live Spor t in Britain s Pubs and Bars , also features an in-depth sur vey of pub landlords, managers and owners It reinforces the value of live spor t to venues and the risk of neglecting it, with four in five (82%) believing some guests would go elsewhere if they stopped screening games Other insights from the new repor t include:

• Women’s spor ts are increasingly popular in pubs and bar s Half (48%) of venues plan to screen more games over the next few months providing a great oppor tunity to br ing more women and famil es into venues

• Free and fast WiFi s an essential par t of the pub and bar exper ence More than four in five (85%) of those who watc h spor t in pubs and bar s expect free WiFi access and near y two thirds (64%) say a poor connection makes them less likely to return

• Sky Spor ts is Br itain’s top provider of live spor t Nine in ten (90%) spor ts viewer s think

Sky Spor ts is the best broadcaster of live events , and a similar propor tion (91%) consider it to be the home of the English Premier League

Andy Dean, CGA by NIQ’s client director – hospitality operators and food, said:

“This research confirms the enormous value of live spor t to Britain’s pubs, bars and drinks suppliers These venues give people memorable and communal experiences that simply can’t be replicated at home , especially during major football competitions, and these occasions not only boost spend but improve reputation With businesses and households alike facing major cost pressures it’s more impor tant than ever to provide compelling reasons to eat and drink out, and investing in live spor t is an excellent way to keep people coming through the doors

Damian Saunders Managing Director of Sky Business Hospitality said: “At Sky Business we ’ re all about bringing our customers unmissable TV content and connectivity so they can provide the best experience for their customers

“As we head into a new football season, we wanted to get a barometer of how people value spor t and the role it plays, whether they are behind the bar or in front of it

There s nothing quite like live spor t when it comes to bringing people together Whether your customers are hard core spor ts fans, follow an individual team or player, or just casually watch from time to time , watching live spor t in a pub is undiminished and plays a key role in creating a great atmosphere and connecting people from all walks of life

“By investing in the live spor t that really matters, Sky Business helps licensed premises drive more revenue Spor ts fans spend more than other pub goers, they stay longer, and they keep coming back for more ”

IfATE Survey Aims to Transform Skills Training for Hospitality Sector

The Institute for Apprenticeships & Technical Education (IfATE), want to capture the views of people working in pubs, cafes, hotels and fast-food chains, including technical exper ts, senior managers, and leaders of staff to help transform skills training for the catering and hospitality sector by completing their latest skills sur vey

The IoH, as a member of the IfATE’s director y of professional and employer-led bodies, has welcomed the latest sur vey which builds on the hospitality symposium IfATE held in November 2022, marking the beginning of the unique oppor tunity to join an influential group dedicated to improving the way the skills system works

The IfATE sur vey will run until 20 July 2023 and is encouraging anyone who works across catering hospitality to take par t

The catering and hospitality industr y has faced well-documented challenges in filling its skills gaps IfATE

acknowledges the urgency of tackling this and firmly believes that by engaging with employers and stakeholders, a transformative change can be achieved For example , the conversations with employers in November revealed that there was a need to update the level 2 hospitality team member and level 3 hospitality super visor apprenticeships and related training

IfATE also wants to offer better routes into the sector for school leavers and career changers, which will suppor t growth in the sector and help ensure apprenticeships and wider technical qualifications meet the skills demands of businesses, foster sustainability, and attract fresh, diverse talent

There are currently 10 apprenticeships for the catering and hospitality sector, with two more in development They span level 2 (GCSE equivalent) to levels 4 & 5 (resembling a foundation degree)

Complete the sur vey by 20 July 2023

Sustainability Initiatives Key To Attracting & Retaining Hospitality Staff

tainable

• 84% of hospitality professionals said they would be more likely to stay in their job for longer if their employer has and continues to create a positive environmental impact

• 94% of employees say that a company’s commitment to social and environmental responsibility is a significant factor when deciding where to work

• Rec yc ling reduc ng food waste and sustainable pac kaging emerged as the top pr ior ities for 91% of those surveyed

• 85% want to work with sustainable supplier s , while 84% favour local or sustainably sourced ingredients

Better sustainability credentials and communication could hold the key for hospitality operators to attract staff, reduce turnover and increase retention, according to a repor t from food ser vice technolog y provider Nutritics and hospitality data and insights consultancy CGA by NIQ

The repor t, titled ‘Sustainability Matters: What teams want and how brands can win’ sur veyed UK hospitality employees to understand their perspectives on sustainability issues The repor t found:

• 94% hospitality professionals sa d living an env ronmenta ly fr iendly and sustainable l festyle is impor tant to them

• Half of those sur veyed (50%) have accepted one job over another par tly because the company was more sus-

Stephen Nolan, chief executive of Nutritics, said:

“Staff are crucial to any brand’s engagement on this urgent challenge They are the people who will ultimately deliver sustainability strategies They are also highly stimulated by environmental issues, and younger workers in par ticular are much more likely to be attracted to employers who share their concerns As we show in this repor t, good sustainability practice can be a ver y powerful recruitment and retention tool

“Two-way communication with teams on sustainability issues is impor tant, but the businesses who can help educate them as well will be the ones who really notice a step-change in engagement recruitment and retention ”

If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you

Could Cobots be the Answer to Crippling Staff Shortages?

Staff shor tages continue to plague the UK hospitality industr y with little sign of improvement on the horizon

Triggered by Covid lockdowns and compounded by Brexit, the shor tage of workers is forcing many restaurants to restrict trading hours, and hotels to leave rooms uncleaned on cer tain days a week

According to trade body UKHospitality, vacancies remain 48% higher than pre-Covid

The organisation’s chief executive Kate Nicholls said: “The workforce shor tage is creating a serious crisis Nearly half of businesses are reducing trading hours per day, and a third are having to close on some days each week ”

So what is the answer to the recruitment headache facing the UK’s hotels and restaurants? How about making a robot (or “cobot” to give them their more apt moniker due to their collaborative work alongside humans) your newest recruit?

Softbank Robotics general manager Stefano Bensi explained: “With a cobot on hand menial and time-consuming tasks are taken care of autonomously Staff have more time to concentrate on higher-value , more intricate jobs like touchpoint cleaning (in the case of a robotic vacuum cleaner) or spending more time with customers (in the case of tray deliver y robots)

We know that in the hospitality industr y it s a real struggle to recruit and retain staff: robots can help add additional suppor t to existing teams, plug labour gaps and shor tages, and work when necessar y to improve processes ”

Softbank’s cleaning robot Whiz can memorise up to 600 cleaning routes vacuum

1 500 sq m of carpet on a single charge and be programmed to clean at any time of day

It is equipped with a 3D camera and a lidar (light detection and ranging) systemthe same kind of technolog y used in selfdrive cars

Rather than taking the human interaction aspect away from restaurant ser vice , Softbank’s tray deliver y robots simply look after the “bussing” side of the job (bringing and removing dishes), meaning staff are present in the dining room at all times and able to respond quickly to customers’ needs

Bensi said: “Because the waiter isn’t constantly going to and from the kitchen, stuff just happens: customers can order that extra bottle of wine a side a pudding and suddenly you have the average price per sitting going up, and the table turnaround time going down, because when the customer is ready to ask for something it can happen straight away

For hotels offering room ser vice , Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to aler t them once their order is outside their door

It’s true to say that many hotels and restaurants adopted technological aids to help them through the pandemic , with operators forced to adopt automated methods to keep guests and staff safe Could it be the time has come for operators to recognise that technolog y isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hospitality businesses with new team members - and quite possibly help them stand out from the competition too

To find out more , visit https://emea softbankrobotics com/

MAG Laundry Equipment Reaches 5,000 Hotel Milestone

MAG Laundr y Equipment has supplied and assisted more than 5,000 hotels with their products and ser vices A new achievement and milestone for the leading supplier of commercial & industrial laundr y machines

With guests looking for the ver y best experience many hotels rooms greet their visitors with perfect quality, crisp, white linen MAG Laundr y Equipment helps hotels, guest houses and hospitality organisations get bright white results ever y wash!

MAG supply, install and ser vice hotel laundr y equipment across the UK and worldwide MAG’s products include commercial washing machines, tumble dr yers, detergents, ironing presses and finishing equipment Since 1922, for the last 100 years, MAG’s products have been

improved and developed to become some of the most energ y-efficient, reliable and great value machines on the market

MAG’s nationwide fleet of competent and qualified engineers has successfully assisted over five thousand hotels with their products, ser vices, information and suppor t MAG also suppor ts hotels with ozone generators to sanitise hotel rooms and remove unpleasant odours

If you are looking for a high quality hotel washing machine or tumble dr yer speak with MAG who stock a range of different capacities for small medium and large hotels To find out more about MAG’s hotel laundr y machines phone 01422 244733 or visit www.maglaundr yequipment.co.uk/sectors/hotels/

UK Brewery Number Rises Second Quarter Of 2023

Despite a high number of repor ted brewer y closures and tough trading conditions, the total number of breweries in the UK has risen in the second quarter of 2023 according to figures released today from the SIB A UK Brewer y Tracker

Covering the period from the star t of April 2023 to the end of June 2023, the SIB A UK Brewer y Tracker shows the net brewer y number across the UK grew slightly (by two) over that three-month period

“Seeing the net brewer y number rise across the UK is not only a sign that confidence in the sector remains, but that the demand for quality locally made beer continues to rise However there has been a significant number of brewer y closures and change of ownership with some consolidation and buyouts alongside new businesses opening So whilst modest growth is ahead of expectations and common perception it’s not quite the overly positive picture that the headline figures paint Andy Slee , SIB A Chief Executive

The new opening figures highlight the consumer demand for craft beer and the growth in popularity of brewer y taprooms, with recent consumer polling showing eight out of ten people believe a well-run independent brewer y has a positive effect on its local community* – and that community-spirit is a sentiment shared by brewers with 98% of SIB A brewers saying they consider their local community to be impor tant to them

“We are still seeing more and more people discovering the impor tance of suppor ting their local businesses, and in par ticular their local brewer y taproom, which in many areas are a hugely impor tant community asset All of this said, trading remains challenging with input cost inflation running ahead of prices and the other well documented issues facing the broader hospitality trade ” Andy Slee , SIB A Chief Executive added

The South East saw the largest +3 increase in brewer y numbers, with the Midlands and the East of England also in growth with a +2 rise in both regions, and Wales had a modest +1 rise overall The Nor th West, West of England, and South West all ended Q2 with no net change in brewer y numbers whereas Scotland had the largest decrease with -3, followed by Nor thern Ireland on -2 and the Nor th East on -1

Passion for Hospitality Industry is What Drives New SLTA President

HEADING up a trade association is a big responsibility that needs a mixture of time , commitment and passion, and for Murray Lamont it’s one he is relishing after just a couple of months as president

“It’s no longer all about wearing the president’s chain of office and attending functions,” he says “Obviously there are times when that is what is required and we ’ re a ver y social industr y – it’s the people relationships and friendships that make us want to be par t of it – but we re operating in an era now that throws up so many challenges that can be all-consuming

“The SLTA has been fantastic in recent years in advising businesses and guiding the industr y through Covid and the post-pandemic period and I want to keep going with the good work star ted by our managing director Colin Wilkinson and predecessor as president, Graham Blaikie

None of us ever thought something like Covid would hit us but sadly it did and the entire industr y – licensed trade and tourism sector – continues to suffer, notwithstanding all the other challenges and barriers that hold us back and make trading successfully ver y ver y difficult ”

For Murray who owns and runs the well-known Mackays Hotel in Wick in Caithness, in the far nor th of Scotland, the hospitality is a wonderful one to be par t of despite the challenges Moving into the retail trade 25 years ago, Murray opened Bin Ends, The Fine Wine Shop in Wick, followed by the Thurso shop two years later He opened Whisky Cellar & more in Inverness Airpor t in 2016

Having a point of difference – and a passion for whisky and wine – is always going to give a hospitality business an advantage And in the case of the award-winning Mackays Hotel, it really does deser ve to be described as an “iconic” business as it has the distinction of sitting on the “world’s shor test street” with Ebenezer Place measuring up to six feet, nine inches long

This means that people actively seek it out, with visitors arriving from all over the world – pre-pandemic , the hotel was receiving numbers reaching 50,000 Being on the Nor th Coast 500 route has also been beneficial

Business, says Murray, is building all the time with the post-pandemic “staycation” trend contributing to that growth but also the fact that Mackays Hotel is ver y much par t of the local community During the pandemic , for example , the hotel looked after key workers and ensured that local veterans and pensioners were provided with meals

The Mackays stor y star ted back in 1955 when Murray’s maternal grandmother bought the hotel Murray and his wife , Ellie , took over its management in 1983 before purchasing it from the rest of the family in the 1990s

Not surprisingly the business has evolved considerably over time “The bar was a hub for the community and we did a roaring trade , par ticularly on market days when all the countr y folk and farmers were in town,” recalls Murray who spent some time in the south, even venturing over the Border for a shor t time before the call of the Nor th lured him back to Wick

“We still enjoy a busy bar trade but over the years we ’ ve branched out into weddings and functions, developed our accommodation offer and put huge emphasis on food – our No 1 Bistro has one AA Rosette ” While Wick’s location would be considered “remote”, the town is bustling and has cer tainly benefited from the arrival of the Nor th Coast 500 However, it’s a ver y long drive down to the central belt and public transpor t can be challenging Indeed, Murray’s journey to Edinburgh a few weeks ago to attend a licensed trade lunch involved two trains and a bus!

“Our location does present challenges at time but I think that’s the appeal of it, too,” he says “If you need to go somewhere , you will find a way and people will find us

Does the location cause staffing issues? For Murray Lamont, the staffing issue hasn t caused too many problems thanks to the hotel s family focus and place in the community although he feels for those in the industr y who have lost staff because of Brexit and Covid

However, the industr y is making sterling progress in training and convincing people – par ticularly the younger generation – that they can have a fulfilling and wor thwhile career in hospitality “It’s something I’m quite passionate about – as is the SLTA – so I want to have an impact on that myself,” he adds

“Young people are the lifeblood of our industr y and those of us who have been in business for many years, and been successful, have a duty and moral responsibility to do what we can to nur ture talent and help people develop new skills

“Of course that’s not to say that older people aren’t valuable to us –they are – and I always say that no-one is ever too old to learn something new Murray – and Ellie’s – passion for the industr y saw them named joint tourism ambassadors at the Highland & Islands Tourism Awards in 2022 “It’s such a unique par t of the countr y up here – we have so much to offer ”

For Murray, journeys to more populated par ts of the countr y – and fur ther afield – will become more frequent in his role as SLTA president as he works with colleagues on the trade association’s board and regional council to represent the needs of members, promote training opportunities, work with industr y par tners and sponsors, and encourage uptake in membership

“I genuinely believe that the SLTA is a superb organisation because ever ything we do is for the benefit of our members and we have a responsibility to do our best for them ” he adds “Whether it’s representing them in high-level government discussions about the deposit return scheme , VAT, rates, tourism levies these are issues that affect the whole industr y and we need to make sure our voice is heard loud and clear

“For me , it’s a huge honour to be par t of the SLTA over many years and now be entrusted as president, a role I’ll hold for the next two years

“I know it won’t always be plain sailing but if I can make even a small difference , I’ll have done my job properly ”

Royal Academy Of Culinary Arts Announces Finalists For Annual Awards Of Excellence 40th Anniversary Year

Following another record year of entries, the Royal Academy of Culinar y Ar ts has announced the names of the Annual Awards of Excellence (AAE) 2023 finalists

The Annual Awards of Excellence is the most prestigious award available to young professionals in the hospitality industr y today, recognising and encouraging the most talented ambitious chefs, pastr y chefs and waiters Since it began 40 years ago in 1983, over 650 young professionals have achieved the Award, setting them off on highly successful career paths

The purpose of the Awards is to inspire and encourage young professionals to achieve the highest possible standards in their chosen profession – Kitchen, Pastr y or Ser vice – and to offer them clear guidelines for success in their careers

Par ticipating in the AAE is a great learning experience As it is not a competition there is no first second and third place but instead any number of candidates can achieve the standard of excellence set by leading figures within the Royal Academy of Culinar y Ar ts and the hospitality industr y

Good basic skills are the essential cement with which young, ambitious members of the catering industr y can build a rewarding career While more taxing tasks help to identify the best cooks and waiters of today, who will become the leaders of tomorrow

Chefs can be tested on a variety of food preparation and cooker y tasks from making a salad to butcher y skills and must demonstrate that they can prepare a variety of dishes including soups and desser ts and a piece of their own free interpretation

Pastr y chefs are expected to demonstrate the ability to work with many kinds of materials, including detailed chocolate and sugar work, and a creative presentation piece , while having an excellent grounding in baking and plated desser ts

Waiters are tested on their knowledge and skills in a wide range of food and beverage ser vice aspects, including product knowledge , technical ser vice skills, interpersonal skills and teamwork

TASKS

Selection is based on written entries Successful candidates went onto regional quar ter finals in Februar y Semi-finals in March/April and finals in June 2023 where they were tested on a wide range of classical skills

PRIZES

• The three highest-scor ing candidates are awarded the accolade of Young Chef Young Waiter Young Pastr y Chef of The Year

• £2000 bur sar y thanks to the Savoy Educationa Trust

• The bur sar y from the Savoy Educat onal Trust will take the form of an educational tr ip to Moet and Chandon and Veuve Clicquot where they w ll earn more about the wine-making process and take par t in an incred ble Champagne and food pair ing meal

Past trips include visits to New Orleans; Dubai; Mexico; Champagne; Tuscany; Barbados; St Lucia; Los Angeles; Hong Kong and Shanghai; Quebec and Los Angeles

• Work exper ience at Pollen Street Social with thanks to Jason Ather ton

• Work exper ience at The Fat Duc k with thanks to Heston B umenthal

• Invited to exc lusive hospitality exper iences and exc lus ve Roya Academy of Culinar y Ar ts events and tr ips

• A specially commiss oned engraved Silver Trophy thanks to Gordon Hogg and Finc lass

• All Ser vice Sem -Finalists and Finalists are invited to the Gold Ser vice Sc holar ship

• The Royal Academy of Culinar y Ar ts Young Chef of The Year will gain automatic entr y to the Final of Craft Guild of Chefs , National Young Chef of The Year

• Chefs and Pastr y Chefs are invited to enter the Will am Heptinstall Award

Long-established hotelier Murray Lamont, who recently took over as president of the SLTA, is on a mission to see more young people enter the licensed trade and forge successful career s

Welsh Pubs to Receive £690,000 Grant From Community Ownership Fund

Pubs in Wales will receive a total of £694,250 from the Community Ownership Fund to allow them to stay open and ser ve the needs of local people

The money will allow locals to restore the pubs so they can benefit their communities

It comes as the Depar tment for Levelling Up, Housing and Communities announces the latest allocations from the second round of the £150 million Community Ownership Fund

Pubs in Wales will receive a total of £694 250 from the Community Ownership Fund to allow them to stay open and ser ve the needs of local people

The Cross Inn and the Tafarn Cr ymych Arms in Pembrokeshire will receive £244,250 and £210,000 respectively and are among six projects across Wales to receive UK Government funding

The money will allow locals to restore the pubs so they can benefit their communities and attract visitors

It comes as the Depar tment for Levelling Up Housing and Communities has today (30 June 2023) announced the latest allocations from the second round of the £150 million Community Ownership Fund

The latest announcement includes £1 44m for six projects in Wales, taking the total investment across the

Fund’s lifetime so far to £3 2m in Wales

The funding will help community groups take ownership of local institutions that have fallen into disrepair or are under threat of closure and give them a new lease of life , ensuring they continue to provide vital ser vices, create oppor tunities and boost local economies

Recent changes to the fund now mean that the amount of funding all projects can bid for has increased from £250 000 to £1 million making it easier than ever for community groups to seize back control of prized local assets that are at risk of being lost forever

Dehenna Davison UK Government Minister for Levelling Up said: We’re proud to be suppor ting people to take control of community assets like pubs in Wales

Places like these play a vital role in their communities, and we want local people to reap the benefits from them for as long as possible

Welsh Secretar y David TC Davies said: I’m delighted to see community projects in Wales attracting about 11% of the total amount available from the Community Ownership Fund in this current round That means that more valuable assets in Wales are being saved for future generations In many rural areas the pub is the lifeblood of the village , creating jobs and boosting the local economy, as well as providing locals with a place to socialise and come together Congratulations to all the successful projects

Chester Hotel Scoops Two Accolades at The Inaugural Chester Hospitality Association People Awards

A luxur y hotel in the hear t of Chester has taken home two prestigious awards in the city’s inaugural Chester Hospitality Association (CHA) People Awards – fur ther exemplifying its outstanding ser vice to the industr y

Taking place at Chester Racecourse , the recent first edition of the awards, which seek to celebrate the talented people working in the city’s thriving hospitality scene , saw The Chester Grosvenor’s Executive Head Chef, Elliot Hill, claim the ‘Chef of the Year Award’, while its linen por ter, super visor and Assistant Head Housekeeper, Radek Moszan, received the ‘Hear t of the House Award’

Announced during a glitzy ceremony, the winners were carefully selected from a large volume of wor thy entries following a vigorous judging process which only ser ved to highlight the impor tance of the accolades for the hotel

The judges found that Elliot demonstrated the highest standards of culinar y deliver y while being an excellent team player with a commitment to producing innovative food to the utmost standards

Since joining The Chester Grosvenor in Januar y 2022, Elliot has made a significant impact on the hotel s catering operations both in terms of quality and revenue

With a kitchen team of more than 40 people , Elliot oversees all of the catering operations within the hotel, including the 3 AA Rosette fine dining restaurant Arkle , the 2 AA Rosette restaurant La Brasserie , the afternoon tea function, room ser vice , and the meetings and events operation

While Radek, who joined the hotel in 2016, was recognised for his excellence in team suppor t, a commitment to self-development, and being a team player who is also able to coach and mentor others

Steve Ogden, General Manager at The Chester Grosvenor, said: “We’re absolutely delighted for Elliot and Radek – they thoroughly deser ve ever y ounce of recognition for their hard work in their respective areas at the hotel Chester has always been renowned for its hospitality, so to be recognised twice amongst such a competitive field of hospitality excellence is a great achievement We’re excited to see the CHA People Awards grow following such a successful launch

Steven Hesketh, Executive Board Chair of CHA, said: Congratulations to Elliot, Radek and all the other winners Their success highlights the fantastic hospitality ser vice we offer in Chester, and judging by the volume of nominations we ’ ve had for this inaugural celebration, we expect these awards to become a staple of the city’s events calendar ”

Q&A: Giles Fuchs, Owner of Burgh Island Hotel

Fuchs is a self-described

‘serial entrepreneur’, and Owner of Burgh Island Hotel, Founder and CEO of Office Space in Town, and Founder of Gunner Cocktails

Q: Why did you decide to sell the island?

A: The hotel was love at first sight for me , but like all love affairs, it must come to an end We have been looking at redeveloping the island, and our proposed £10m renovation to expand the amenities was approved, including new rooms for both guests and staff, and even a new restaurant on the mainland

However seeing the renovation through will be a mantle for the next owner to take up It is with great pride that I can say we managed to save the hotel from disrepair and restore it to its former glor y as one of the most iconic hotels in Britain, but it’s time to pass the torch on to someone who can take the next step forward

Q: What made you fall in love with the island?

A: How it captured a moment in time! It’s been authentic to its ar t deco heritage - I still remember the first time I visited the island for a black-tie event, and it was like being transpor ted to another world Since then, it was a goal of mine to preser ve the unique histor y of the island

It’s not just the decor that makes it such a wonderful place , but the legends and tales surrounding it From mermaids and pirates to Agatha Christie murder mysteries, Burgh Island is a magical oasis in the middle of the beautiful Devon countr yside Since buying the island, the attractions of the island have only become more apropos More holiday-goers

than ever want to escape - into nature , even into the past To accommodate this, we encourage guests to dress in period-appropriate wear when dining in our Grand Ballroom and hold murder myster y nights for them to par take in

Q: What advice would you give other hotel owner s?

A: Hotel owners must identify the unique selling points of their hotels With Burgh Island, we looked at its histor y and location, and kept true to it Owners frequently make the error of renovating their hotels to the point that they become unrecognisable and lose what makes them unique in the first place

It’s also impor tant to be mindful of trends and only adopt those that best fit Burgh Island has been an early adopter of sustainability, and has been recognised as a leader in eco-tourism since 2003 This is now integral to our operation, and is a large par t of what we stand for On the other hand while we suppor t the integration of technolog y into hospitality, incorporating cer tain technolog y such as ar tificial intelligence is something that we have no plans in doing - we are proud of our highquality, personalised ser vice , and wouldn’t want to lose the human touch!

Q: What are you planning next?

A: To be closer to the hear t of business and proper ty! With Office Space in Town, we have an empire to expand in London I also can’t wait to diversify - the Gunner Cocktails brand has been not just an exciting venture , but a highly successful one too With the launch of the Sinner brand Gunner has been predicted to grow by 500% in 2023 so I would say to keep an eye out!

Further Growth at Young’s – Acquisition Of Three Freehold Pubs

Young’s, the operator of pubs and rooms in London and the South of England, has acquired three premium, managed pubs from Marston s

The three high-quality freehold sites are located in growth markets in the South of England, with attractive characteristics including outside trading and bedrooms

The acquisitions expand Young’s estate in the South of England and are in line with its proven strateg y to continue to invest in its future growth, through a combination of acquisitions and investment in its existing estate

Simon Dodd, CEO of Young’s, commented: “We are delighted to add these three iconic pubs to our estate Having acquired several pubs in the South of England in recent years, these freehold sites have great potential and fit with our strateg y of operating and expanding our premium, well-invested predominantly freehold pub estate ”

Giles

Premiumisation Still Shaking Up The Mixers Market

Sales of mixers have been slow to build back from the COVID-19 pandemic but the premium end of the categor y continues to grow

Those are two of the headline messages from CGA by NIQ’s latest research into the mixers market which reveals the key trends and oppor tunities for suppliers to follow It confirms that the premiumisation trend that has been evident for many years in the On Premise has not yet been dampened by the cost of living crisis

CGA’s On Premise Measurement (OPM) ser vice indicates that mixer sales totalled £109 8m in the last quar ter a 4 3% drop year-on-year Mixers have steadily lost share in the wider soft drinks categor y and now account for 10 4% of sales down by 0 9 percentage points from last year

This downward trend has been driven by a sharp drop in gin sales since the star t of the pandemic Four years ago, gin held a 22 8% share of spirit sales in the On Premise , but that slice has now tumbled to 18 3% After years of growth, gin was hit harder by COVID19 lockdowns than most drinks categories, as consumers switched to drinking gin and tonics at home before opting for other drinks when they returned to the On Premise With many consumers seeking new tastes and brands gin has seen sales steadily slip away to other spirits like rum

While the mixers categor y has generally struggled premium brands have bucked the trend Premium packaged mixers accounted for 62 0% of all packaged mixer sales in the last quar ter a rise of 2 3 percentage points in just 12 months This has largely been driven by growth in rate of sale , with the average outlet generating £1,057 in premium packaged mixer sales over the quar ter, up by 0 4% year-on-year While this is still some way shor t of the 8 8% growth in the wider soft drinks categor y it compares favourably with the total packaged mixer segment where rate of sale fell by 1 1% Upmarket options have become much more visible in pubs and bars, and CGA s data shows around 63,000 licensed premises now stock at least one premium brand

“The positive premiumisation trend in the mixers categor y has picked up where it left off before COVID-19,” says Matthew Meek, senior client manager at CGA by NIQ “When they returned to pubs, bars and restaurants after months of lockdowns, consumers were ready to celebrate and catch up on the drinks and occasions they had missed Although spending has been squeezed lately by the cost of living crisis, this treat mentality is still ver y much evident While some people are drinking out less frequently they are often ready to spend more when they do so which leads to trade-ups from mainstream mixer brands to premium ones ”

Research for CGA’s Mixed Drinks Repor t confirms this willingness to spend extra in return for higher quality More than half (56%) of mixed drinks consumers say they are ver y likely to pay more for a better quality spirit and mixer when they are out

The latest edition of CGA’s On Premise User Sur vey (OPUS) shows the average spirit mixer consumer has an average household annual income of £41,700 5% more than the average consumer in Britain Fans of mixers also tend to be younger, with more than a third (36%) aged 18 to 34 They are heavily engaged with the On Premise too, and half (51%) say they typically visit several venues on a night out 14 percentage points higher than the average consumer

“Our research emphasises the value of premium mixer consumers to On Premise operators and suppliers ” says Matthew Meek “Many of them are ready to spend and experiment on nights out which means they’re potentially open to in-venue activations and promotions But with discretionar y spending under strain, these consumers are also increasingly demanding about getting full value for their money Venues have to deliver consistently excellent ser ves and experiences in mixed drinks and all other categories if they are to keep people coming back ”

Top Chefs Guide To Grilling This BBQ Season

Jack Stein – Chef Director at Rick Stein

Fish on a BBQ is fantastic – make sure you marinade and cook in tin foil, as this will stop the skin sticking to the grill and retain the delicious flavour round the fish Don’t forget vegetables either there’s more to a BBQ than meat and veggies like lettuce or hispi cabbage taste great grilled with that smokey, charred flavour www rickstein com

Sofian Msetfi – Executive Chef at Ormer Mayfair by Sofian

Achieve the perfect smokey flavour by adding wood to your BBQ; but be careful not to overdo as you don t want an acrid taste Tr y adding it slowly to let the flavour build gradually Of course , you ’ ve got to add plenty of seasoning throughout – barbequed meat, fish and veg will stand up to any combination so don’t be afraid of experimenting www.flemings-mayfair.co.uk/fine-dining-london/ormer-mayfair-restaurant

Theo Randall – Chef Patron at Theo Randall at the Intercontinental

Don’t oil vegetables you ’ re grilling as burnt oil will overpower the vegetables leaving an unpleasant aftertaste The best way is to make sure your BBQ is the right temperature and grill the vegetables dr y, then once cooked place them on a wire rack and marinate in some good olive oil, fresh lemon and herbs Grill slowly too, so that any fat from meat doesn t catch fire – a good BBQ should be glowing, not flaming www theorandall com

Gopi Chandran – Executive Head Chef at Sopwell House

It’s impor tant to use the right charcoal – I always use lump wood charcoal as it burns longer, evenly and lights easily Once you light it, wait for the flames to die down You are ready to grill when the embers are glowing www.sopwellhouse .co.uk

Nick Yung – Head Chef at Straits Kitchen, Pan Pacific London

Maintain a consistent temperature with a lidded BBQ high-quality charcoal and cooking meat indirectly positioning it away from instead of straight over the hottest coals I’d also recommend tr ying Durian on the BBQgrilling the fruit makes the flesh moister, giving the fruit a creamier, sweeter, and slightly smoky flavour www panpacificlondon com

Ker th Gumbs – Head Chef at Fenchurch, Sky Garden

Marinade your meat ahead of time - I like to marinade mine at least 24 hours in advance to really let the spices penetrate the meat Typically, I like to use a mix of chillies, thyme , garlic , spring onion, ginger, pimento, oil paprika & my homemade favourite Sazon For shellfish, keep them in a slightly cooler spot for longer on the grill, to absorb more of the smoky flavour www.skygarden.london/restaurants/fenchurch

Daniel Burrell – Executive Chef at The Montagu Arms in Beaulieu, New Forest

I'm a strong believer in brining your meat before a BBQ

This pre-seasons the meat and keeps it nice and juicy The best brine for me is 24hrs with a 10% sugar and 10% salt mix (I e , 800ml water, 100g salt, 100g brown sugar ) Bring this mixture to the boil and leave to cool Soak white meats in this such as pork and chicken for deliciously tender dishes

A secret hack of mine is to chuck some herbs like rosemar y or thyme into the hot coals as you re cooking the meats, which not only gives it a great flavour, but the aroma is like to make the neighbours jealous! www montaguarmshotel co uk

Mike Reid – Culinar y Director at Rare Restaurants (Gaucho & M Restaurants) and judge on Channel 4’s new Five Star Kitchen: Britain’s Next Great Chef

Pimp up your salads with some barbequed fruits For the best flavour and price , always go for what’s in season; some of my BBQ favourites are peaches, watermelon, mango, apple and pear To cook, you’ll need a medium heat for the grill and be sure not to add any fat as you want the fruit to release its natural sugars and caramelise

www.gauchorestaurants.com

Jonas Karlsson – Head Chef at Aquavit London, St James’s Market

With BBQs the key is to keep things simple as often it can be over complicated I recommend having a sweet and sour glaze to brush the cooked meat with - it adds an amazing shine and incredible burst of flavour It’s also a versatile and goes well with any meat so is a must for BBQ season www aquavitrestaurants com

The British Street Food Awards in Association with Majisign

The British Street Food Awards were founded back in 2009 by Food Mutiny the events company star ted by award-winning food journalist and broadcaster Richard Johnson British Street Food Awards

The British Street Food Awards are all about recognising the best of the new food heroes who are selling food on our streets through a great series of live events in the summer Taking place all over the UK and Europe , visitors will be able to sample the ver y best from the street food finalists whilst they cook to win your vote and the vote of the exper t judging panel made up of Michelin-star Chefs and Food Writers

Majisign Ltd are delighted to once again be making the trophies to celebrate the

street food winners of the 2023 British Street Food Awards We create wooden A Boards, condiment holders and menu holders primarily for the hospitality industr y and, working closely with the founder, Richard Johnson, we are proud to be a par t of championing the world’s new food heroes and the Michelin stars of tomorrow ”

The 2023 British Street Food Awards are underway so visit them to taste the best in UK street food and vote to send your favourites to the final of the British Street Food Awards in August The finalists who win the grand finals in London, they can go to the final of the European Street Food Awards in September Visit www.majisign.co.uk

ISAAP and Shield Safety Partner To Advance Safety In The Serviced Apartment Sector

Shield Safety and ISAAP (International Ser viced Accommodation Accreditation Process) announce par tnership to advance the professionalism and safety of the ser viced apar tment sector

ISAAP is the leading independent global quality standard for the corporate housing, apar thotel, and ser viced apar tment sector of the hospitality industr y Since its inception in 2015, and currently with over 130 ISAAP accredited providers in 21 countries across 4 continents, ISAAP Accreditation is gaining momentum as the recognised worldwide accreditation & cer tification standard for the industr y

The two organisations will be working together to help ser viced accommodation providers ensure that their proper ties are safe and secure environments for guests ISAAP’s team of highly experienced and professionally qualified Quality Assessment Consultants work closely with accommodation providers throughout the accreditation process This combined with the exper t software and ser vices from Shield Safety will help those providers demonstrate their ongoing commitment to safety and get prepared for and progress their ISAAP accreditation

Mark Flanagan, CEO of Shield Safety commented ‘Working alongside ISAAP to ensure safety standards are high across the ser viced apar tment sector is extremely impor tant to us Our mission over the last 20 years

has been to make safety simple and hassle free for operators which ultimately makes the world a safer place for us all to live Operators who use our ser vices, and RiskProof software , can demonstrate their due diligence and commitment to managing risk in preparation for ISAAP accreditation

Stephen Mar tin, Managing Director of ISAAP added, This impor tant par tnership with Shield Safety fur thers ISAAP s aim of helping to make ser viced accommodation safer and more secure for all of us, and to be able to provide oppor tunities for ser viced accommodation providers to demonstrate their credentials in these impor tant elements of their product ser vice standards A wor thwhile accreditation is never easy to achieve , but with Shield Safety’s suppor t and guidance , accommodation providers can better prepare themselves to achieve the ISAAP Compliance Accreditation standard’ Achieving accreditation will also help operators with ASAP membership

As the first and only membership organisation for the professional Ser viced Apar tment sector ASAP’s members must sign that they agree to abiding by a Code of Conduct which calls on them to operate safely and transparently, representing their proper ties honestly and keeping insurances and safety standards updated at all times Demonstration that the providers work with Shield Safety and achieve ISAAP accreditation will help to confirm their adherence to ASAP’s code of conduct

Reveals Britain’s Best B&Bs at 2023 B&B Awards

Eight B&Bs have been celebrated for their outstanding hospitality ser vice , and commitment to quality during a vir tual awards ceremony

Now in its 27th year, this year ’ s AA B&B Awards saw a team of AA inspectors recognise the best-of-the-best of the UK’s bed and breakfast scene Individuality, standard of housekeeping and the all-impor tant breakfast, were just some areas the exper ts used to decide the winners

Categories include Friendliest B&B of the Year , Inn of the Year , and “Guest Accommodation of the Year” This year ’ s winners represent ever y corner of the UK, from The Fylde International, Blackpool, to The Crusoe , Fife , and Parc-Le-Breos House , near Swansea

Simon Numphud, Managing Director at AA Hotel & Hospitality

Ser vices, which operates the AA quality assessment schemes, said: “This year we ’ ve seen an extraordinar y level of individuality, which is demonstrated by our winners’ inherent essence of charm and character

“I’m proud to announce this year ’ s winners, who continue to set the highest standards and welcome guests with open arms With so many brilliant B&Bs to choose from holidaymakers can explore Britain safe in the knowledge there will be a comfor table haven to rest their heads and

satisfy their tastebuds wherever they decide to go ”

The winners of the 2023 AA B&B Awards are:

AA FRIENDLIEST B&B OF THE YEAR

The Fylde International, Blac kpool, Lancashire , Eng and

AA INN OF THE YEAR

The Punc h Bowl Inn, Crosthwaite , Cumbr ia, England

AA GUEST ACCOMMODATION OF THE YEAR

ENGLAND

Market Cross Guest House , Belford, Nor thumberland, England

SCOTLAND

The Crusoe , Leven, F fe , Scotland

WALES

Parc-Le-Breos House , Parkmi l, Swansea, Wales

AA BREAKFAST OF THE YEAR

ENGLAND

The Holcombe Holcombe Somer set England

SCOTLAND

Craigadam, Castle Douglas , Dumfr ies & Gal oway, Scotland

WALES

The Old Vicarage Corr is Gwynedd Wales

Cairn Hotel Group Launches “Project SE ARCH” To Empower Young Adults With Learning Disabilities

Cairn Hotel Group, has announced the establishment of the Project SEARCH programme at the Stirling Highland Hotel

The year-long initiative aims to collaborate with For th Valley College , Stirling Council, and other employability par tners to provide young adults (up to 24 years old) with learning disabilities an oppor tunity to develop essential skills and gain work experience ultimately leading to sustained employment It is being coordinated by Recruitment Assistant Kimberley Barnett

Project SEARCH is a nine-month internship programme specifically designed to educate and empower young individuals with learning difficulties in employability, social, and life skills It operates within a real-life , fully suppor ted work environment, fostering a hands-on learning experience that prepares par ticipants for the competitive job market

Throughout the programme , interns will have the oppor tunity to work in various depar tments within the

Stirling Highland hotel

By engaging in meaningful tasks and responsibilities, they will acquire valuable knowledge , skills, and experience in a professional setting

The suppor tive environment, combined with the collaboration between the hotel college and council will provide interns with a comprehensive foundation for future employment oppor tunities

Claire Johnston Regional HR Manager at Cairn Hotel Group expressed her enthusiasm for this initiative , saying: “We are thrilled to embark on this groundbreaking par tnership with Project SEARCH, For th Valley College , and Stirling Council

“The Project SEARCH programme at the Stirling Highland Hotel represents our commitment to empowering individuals with learning disabilities, equipping them with the necessar y tools to secure employment in the long run We firmly believe in creating a diverse and inclusive workforce , and this programme aligns perfectly with our values ”

Shepherd Neame Announces New Charity Of The Year Partner

Faversham-based brewer y and pub company Shepherd Neame has named FareShare as its Charity of the Year for 2023/24

FareShare is the UK s biggest charity fighting hunger and food waste It works with the food industr y to get good to eat food, that might otherwise go to waste , to a network of 8,500 charities and community groups across the UK These charities help tackle the root causes of pover ty, and provide vital ser vices including homelessness shelters, lunch clubs for elderly people suffering with isolation, and suppor t with issues including debt, employment and mental health

Chief Executive Jonathan Neame said: “We are committed to doing the right thing for our communities, our people and our environment In light of the ongoing cost of living crisis, we wanted to choose a charity par tner which made a real difference to families and individuals in need FareShare’s ethos also fits with our ongoing effor ts throughout the business to limit waste and recycle wherever possible in line with our pledge to achieve zero waste to landfill by 2025 ”

Last year FareShare provided the equivalent of 128 million meals to charities and groups across the UK reaching 1 million people For ever y £1 raised by Shepherd Neame , FareShare will be able to provide the equivalent of 4 meals

The Sheps Giving committee , which oversees Shepherd Neame s charity initiatives and donations, will be working with FareShare to organise fundraising and promotional activities at the brewer y and across its pub estate throughout the next 12 months These include a pledge to donate 50p from ever y Kids Meal Deal sold across its managed pubs and hotel to the charity Visit www shepherdneame co uk/sheps-giving co uk for full terms and conditions

Jonathan Neame added: “In addition to raising money for the charity during the year ahead, we will also be offering our team members the oppor tunity to take time away from their roles to volunteer with FareShare , including helping out at one of their warehouses and suppor ting food drives or collections

FareShare par tners with a number of charities helping communities in our Kentish hear tland, along with London and across the South East, so our pubs and hotels in those areas will be able to get involved as well We are really excited about working with FareShare during the coming year ”

Shabnam Amini, director of fundraising at FareShare said: “We are delighted that Shepherd Neame has chosen us as their Charity of the Year The money raised will make a valuable contribution to helping us get goodto-eat surplus food to people who need it most, and help strengthen communities by suppor ting the essential work of our network of 8,500 charities

Hospitality Leaders Honoured at BaxterStorey People Awards 2023

Exceptional hospitality professionals were recently honoured for their remarkable achievements at a dazzling awards ceremony held by BaxterStorey at London’s Royal Hor ticultural Hall

Created in 2016 to recognise game-changing talent within the UK s largest independent hospitality organisation, the People Awards acknowledge individuals across the business, from outstanding chefs and extraordinar y front-of-house teams to dedicated kitchen por ters and rising stars

In the company ’ s first awards ceremony since the COVID-19 pandemic , the highly anticipated People Awards 2023 saw winners chosen by a panel of industr y exper ts for their positive impact within the workplace and beyond

Winners included Taz Tariq from Sony Music who was awarded the title of Chef of the Year The accolade recognised his commitment to creating a distinctive brand from the ground up while actively promoting diversity and inclusion through the power of good food

Another standout awardee was Gift Chatepa Retail Ser vices Manager who was crowned this year ’ s Rising

Star This recognition came as a result of his ground-breaking work in sustainability, spearheading innovative initiatives and swiftly advancing his career, making him one to watch

Other deser ving winners included Tracey Havard from B AE Christchurch, who was recognised for her exceptional commitment to volunteer work and community engagement Over the years, she has dedicated her time and effor ts to various causes, including volunteering at a homeless shelter, raising funds for charities, and suppor ting local food banks, resulting in her taking home the Community Impact Award

Reflecting on the significance of these awards, BaxterStorey CEO, Ronan Har te said “These awards ser ve as a celebration of the people within our businesses that are fuelled by creativity and their love for food Their skills, dedication and positive energ y are what delights our customers ever y day and is the DNA of our business We re proud to recognise the achievements of some truly great innovators in our business and to give them a memorable night of fun and celebration”

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers

the workload on your air filter ing systems and ma ntenance

Health & safety: It reduces the smoke point of your oil and thereby lower s the r isk of a deep fr yer f re Also staff interaction w th c hang ng the fr yer oil is cut down by at least half, reducing r isk of accidental burns and oil spillage Reduce operating costs: It gives you the oppor tunity to cut down or move away from costly monthly additives required to improve oi quality Fewer people hour s are required eac h month for fr yer c hanges

For fur ther information visit www.oilchef.co.uk

Contact Louis Farr y by phone or email: louis.farr y@oilchef.com or Tel 07448419664

GBS Celebrates Student Success At Summer Graduation

Global Banking School (GBS) celebrated the success of its students with a graduation ceremony held at the Queen Elizabeth II Centre on Tuesday 11th July he event marked an impor tant milestone in the lives of these exceptional individuals, who worked diligently to achieve their academic goals, having to balance their studies with a range of commitments including work, family and caring

The graduating class of 2023 received awards marking their success in a range of business and health related subjects GBS students are all either in full time work or raising families, but GBS have developed and honed ways of working with and suppor ting these students such that their dreams of improving their lives through education can become reality Our students have demonstrated remarkable determination, perseverance and intellectual growth throughout their educational journey Under the guidance of dedicated faculty members, these students have acquired a comprehensive set of skills and knowledge that will ser ve as a solid foundation for their future endeavours and ensure they are making valued contributions to society

GBS were proud to have Sir Graham Brady, distinguished Conser vative MP for Altrincham and Sale West,

and Chair of the Conser vative Par ty 1922 Committee , as their guest of honour who addressed graduates and celebrated their remarkable achievements

Professor Ray Lloyd Chief Executive Officer said of the occasion

"We are immensely proud of our new graduates They have had to overcome many challenges to complete their studies and we are immensely proud of what they have achieved It gives us much satisfaction to celebrate their success with them, just as it has been a privilege to work with such an extraordinar y group of people as they have progressed through their challenging journey with us at GBS They have grasped the oppor tunity that a GBS education can provide , and we are confident that they will now go on to achieve even more in their careers We wish them ever y success for the future ”

The graduation ceremony was a joyous occasion filled with a sense of accomplishment, pride , and anticipation for the future Families, friends, faculty members, and distinguished guests gathered to honour and celebrate GBS is immensely proud of each graduate recognising their unique contributions and the positive impact they will undoubtedly make in their respective fields

For more information about GBS please visit https://globalbanking.ac .uk/

Government “Barking Up the Wrong Tree” with Consultation on Business Rates Avoidance and Evasion

Yet again the Government has shown how out of touch it is with the current proper ty markets with its latest consultation about avoidance and evasion in the business rates system, just launched:

nesses, as the number of hospitality/leisure business casualties has shown No other countr y in Europe has such a high proper ty tax The government should be spending its energ y concentrating on reducing the multiplier and making the tax affordable and sustainable for the longer term ”

https://www

gov uk/government/consultations/business-ratesavoidance-and-evasion-consultation

According to John Webber, Head of Business Rates at Colliers, “The government’s timing is impeccable Just as the investment markets stall and values fall the government considers an attack on Empty Proper ty Relief which will make holding proper ty even more expensive We can only wonder who it really believes will benefit from such measures- cer tainly not proper ty investors or pension funds- and by definition the general public saving for a pension ”

The new consultation will run for 12 weeks, closing on 28 September 2023 and encourages feedback Whilst acknowledging most businesses behave honestly and pay their due business rates bills, the government is concerned how best to counter avoidance and evasion in the business rates system Business rates provide a vital source of funding for local government, helping local authorities to deliver essential local ser vices In 2022/3 it raised £25 billion, and the government believes £250 million was lost to tax abuse last year

The consultation consists of three sections

The first focuses on specific proposals to reform Empty Proper ty Relief, which according to the government’s research “is not working as intended” and that abuse of EPR is “the most common form of rates avoidance ” One measure it focuses on is the third-par ty occupation scheme which is currently practiced and had been successfully tested in the High Cour t The Government is potentially looking to close this scheme and bring it more in line with Wales and Scotland which will severely limit the oppor tunity for longer-term empty rates relief oppor tunities using third par ties

Other key proposals are:

• To c hange the reset per iod when a ratepayer can access repeated per iods of EPR from 6 weeks to 3 or 6 months between a c laim

• To limit the number of applications for EPR per proper ty

• To possibly give a single relief per iod

• Proper ty would need to be more than 50% occup ed in the tr igger occupat on per iod Empty Rates Relief, for any purpose , would become discretionar y from the Local Author ity

The third section of the consultation covers other general abuses of the business rates system and the four th relates to operations carried out by rogue agents Rating agents are not regulated and given the complexities of the business rates system there has been an increase in rogue practices in recent years Colliers has already been a long-time caller for such regulation and reform

Commenting on the overall proposals, John Webber said, “Whilst we acknowledge tax avoidance and evasion should be stamped on, we think the government has its emphasis all wrong The main issue with the business rates system is that it is an unfair tax, and with an UBR at 51p/£, unaffordable and unsustainable for many busi-

“We are par ticularly concerned about the attack on the Empty Rates Relief system The government does not seem to understand that the significant amount of long term empty commercial proper ty in England is due to a lack of market demand and longer-term socio-economic factors, not because the landlord wants to keep it empty Given the decimation in the retail markets in recent years and now concerns about the office sector proper ty owners and pension fund institutions need all the help they can get if they are to hold proper ty and to keep the markets functioning By increasing the holding costs of such proper ty, the government is impacting on the value of ever yone s pension in the longer term

There are also ESG issues If the costs of holding empty proper ties are so prohibitive , owners will be tempted to demolish/ vandalise/strip them out to take them out of the system and avoid paying punitive empty rates The unintended consequences of the proposals will mean less modest proper ties will be around when occupiers are ready to look for them And all this goes against the current view that we should be refurbishing rather than demolishing secondar y buildings

Putting Empty Rates Relief at the discretion of the Local Authority is also worr ying, not only complicating and politicising the system fur ther, but taking us back to the 1980s when some local authorities charged double for Empty Rates Again, an attack on proper ty owners and pension funds eventually feeds down to pension holders We should be looking forwards not backwards- this really is a 1980’s ‘back to the future’ idea of greedy proper ty owners – who would have thought 13 years of a Conser vative administration would have brought us back to this 1980’s Socialist Land Policy !

Colliers believe the government would do better by extending the current six months empty rates holiday to twelve months and extend from the warehouse and industrial sector to include retail/ hospitality and offices, who currently only have a three month holiday

“One area we do agree with the government is the need to crack down on rogue agents Our clients have increasingly been approached by cowboy sur veyors promising them unrealistic savings in their rates bills Such agents often take an upfront fee and disappear without trace or tie small business into unfavourable long-term contracts We have long campaigned for government regulation and for a register of rating advisers, similar to the FC A, to make sure cowboy and criminal element that prey on businesses are kept at bay

Yet if the business rates system, par ticularly CC A (the appeals system) was less complex and more transparent, such cowboys would not be able to get a foot in the door The government’s new requirements for annual returns and duty to notify, adding to the administrative burden on rate payers is only making the situation worse ”

“We will be responding to the consultation and voicing our concerns It seems that overall, this is just another way of putting additional burdens onto ratepayers but ignoring the fundamental issues of the current system

The golden goose of business rates has well and truly been cooked and proper ty investors and pension funds are about to get fleeced just as values are tanking Making owning and holding proper ty more expensive will impact pension funds and other long-term institutions and ultimate the value of ever yone ’ s pension No one will benefit The government should think again ”

Zero Carbon Forum To Launch Marketplace, A New Directory To Connect Sustainable Suppliers To Hospitality And Brewing Operators

ing and hospitality operators to help them reach net zero faster

Marketplace is open for applications and will provide a ‘ one stop shop’ for hospitality and brewing operators to source the essential products and ser vices they need to help radically reduce their carbon emissions

The new platform will feature a product and ser vices director y to allow users to segment by the most relevant emissions area such as food, energ y and packaging and accelerate the pace of reduction action The director y will be published in Q4 2023 following a review of applications

With a raft of pioneering businesses already signed up to the venture , the forum is on

Introducing Bandero Café - Small batch coffee-infused Premium Tequila launches in the UK

When Bacardí called time on Patrón XO Cafe , many cafe tequila lovers in the UK shed a tear Now that love affair can blossom again with the introduction of Bandero Café

Building on the popularity of their authentic premium tequila, Bandero Blanco, which launched in 2019, the company is extending its range to meet the demand for authentic Mexican tequila infused with the best of coffee

Bandero Café is smooth yet dr y, with notes of fresh roasted coffee , chocolate and vanilla This small batch tequila uses the finest Blue Weber Agave matured for seven years in the red clay soil of Jalisco's Los Altos Highlands in Mexico The result produces mouth-watering agave , lending way to a floral, sweet flavoured and creamy textured tequila

Jonathan Kendrick, entrepreneur and creator of Bandero Tequila, said “We see a great oppor tunity in the UK to offer consumers a better choice of premium tequilas and both Bandero Café and Blanco are exceptional in their own right They are meant to be sipped and savoured, allowing the intricate flavours created by being twice distilled to come through I am excited to see these products grow in popularity and see these brands go from strength to

strength ”

Bandero Café is now available to buy on Revl and has already secured its first national listing across all Be At One bars, owned by Stonegate Group, and will be available for customers to purchase from mid-October

Sarah Miller, Operations Director for Stonegate Group, said “Bandero Café truly is a remarkable liquor Having had the luxur y of sampling it ahead of launch in the UK, I am delighted that Be At One bars will be pouring it first It really is filling a gap in the market and is a fantastic premium tequila I cannot wait to see what my bar tenders and mixologists create with it ”

In the past two years Bandero Blanco has won a plethora of awards including the Design Distinction Centur y Award for the design of its iconic leather-clad bottle The tequila has also been awarded the Double Gold from the 'PR%F Awards 2020 Tasting Competition', adding to its growing accolades, including the 2019 Gold PR%F Awards, the Double Gold Medal at the 'Global Spirit Awards' and the Innovation Award at the 'Sip Awards International Spirits Competition'

Products and Services

Summer Ready with Alliance Online

As temperatures soar and our summer begins, we Brits star t to more readily look for oppor tunities to eat out and enjoy a weekend staycation As a result the hospitality industr y sees an influx in business so needs to be ready for the summer season At Alliance Online we have a wide selection of essential products for restaurants and hotels across the nation for this summer

POLYCARBONATE IS IN

Polycarbonate glassware ranges are becoming increasingly popular for several reasons Not only do they have brilliant impact resistance but also have chip mark, and shatter resistance too Utopia’s Lucent Polycarbonate Glassware features a wide range of with the look of stunning glassware with the practicality of polycarbonate The super stylish Lucent Eden Cocktail Glasses are ultra clear, safe , and durable whilst the stunning Gatsby range boasts a cut glass effect to give its vintage look and feel The exquisite Diamond stemware collection replicates the look of refined stemmed glassware with the versatility of polycarbonate

BONNA CROCKERY

The first thing to note when it comes to carefully selecting the appropriate crocker y for a commercial establishment should always be practicality Another aspect that is of paramount impor tance in the decision is suitability, think of a bar or restaurant like a jigsaw where each piece needs to be perfect to ultimately create the ideal atmosphere and customer satisfaction The impressive thing about the new Bonna range is that both requirements are met effor tlessly, each product range of Bonna delivers something unique that sets it apar t from the others Whether it be sentimentality joy peace or any other feelings, there is a Bonna range catered towards your demographic

LATEST FRONT OF HOUSE

Discover the latest products that can reinvigorate passion in your commercial establishment or introduce a new atmosphere and ambience to proceedings Here at Alliance Online , we have worked with industr y-leading brands to provide a peerless and comprehensive range of products for the last 25 years Each product has been carefully selected to meet industr y standards of the professional hospitality industr y In our time of operations Alliance have become a market-leading supplier of crocker y, cutler y, napkins, glassware , signage , bar and restaurant supplies For a digital copy of our Front of House brochure simply navigate to our site www allianceonline co uk and within the Trade section select Digital Brochures and you will find it in our digital catalogue’s librar y See the adver t on page 16 for fur ther details

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset we understand the diverse dietar y preferences of your patrons whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all

As a trusted supplier to independent shops pubs and the hospitality industr y we offer a range of sizes in all our products for direct reselling

Our vibrant packaging is designed to catch the eye , while the contents are sure to satisfy From our stackable pots which optimise your shelf space and fit most cup holders to our elegant mason jars which add the " wow factor" to any display

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special

WHY CHOOSE ROBERT'S DORSET?

Established in 2011 we are a family-owned and operated business At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages:

Sheppy ’s Launches Apple’ing New Cider In Time For Summer

All of the flavour and none of the cider-effects introducing Sheppy’s new Low Alcohol Cider with Raspberr y Landing just in time for the warmer weather and peak cider season, the world-renowned Somerset cider brand has captured summer in a bottle with the launch of its new low alcohol cider Available exclusively from Sheppy s webshop in 500ml bottles, RSP £21 50 for 12 bottles, it s perfect for those looking to enjoy the flavours of cider without the alcohol

Crafted on the Sheppy’s Cider Farm to have the same flavour profile as Sheppy’s classic ciders, the new low alcohol variant is made using a carefully selected blend of Somerset’s finest traditional and desser t cider apples and pure raspberr y juice , but has an ABV of just 0 5% The deliciously refreshing drink combines the crisp, fruity taste of apples with the sweet, tang y flavour of raspberries to deliver an exquisite

option for those looking for a low-alcohol drink without compromising on taste

Fur thermore , as with all ciders with fruit in its range , Sheppy’s makes a point of using pure fruit juice to avoid an overly sweet taste and there isn t an ar tificial flavour in sight Plus the new thirst quencher is naturally gluten-free and vegan friendly too

As one of the oldest cider makers in the world, Sheppy’s knows a thing or two about crafting the perfect blend using traditional cider-making techniques and the new Low Alcohol Cider with Raspberr y is sure to make for a ‘berr y ’ good star t to British summer time

Visit www.sheppyscider.com for fur ther information or see the adver t on the facing page

come

Free on Loan from Verde Coffee

Are you looking for a coffee machine and coffee bean supplier who can help you provide the best coffee around while also help maximise your profits?

Here at Verde Coffee we offer our customers exquisite machines carefully ser viced and inspected by our in-house engineering team, and all the additional equipment required to help you set up your coffee ser vice!

With ever y Free on Loan offer our trained engineers will provide full training on the machine and equipment as well as show you and your staff how to get the best out of our coffee beans through a selection of best-selling hot beverages

From £215 per month you can get a 2 group machine , a grinder, essential equipment, 4kg of coffee beans and free goodies to help you get star ted All Free on Loan packages

Ready To Work Together On Food Waste?

The UK government aims to stop food waste to landfill by 2030

In China, menus now note the weight and content of a dish to stop overordering In the US, $370 billion in clean energ y solutions is pledged by the Biden-Harris administration, which allows hospitals and universities to fund food-waste-to-energ y recycling technolog y

Dishwashing manufacturer Meiko is at the forefront of rapidly developing food waste recycling technologies across Europe Food waste naturally comes back to dishwash areas and exciting changes are coming to suit large-scale caterers like hospitals and small-volume food waste producers such as high street restaurants cafes and takeaways

Anaerobic digestion will be at the hear t of future solutions because it is selffunding and generates clean energ y and fer tilizer

Small-scale waste producers could benefit from collaboration Shared local recy-

even higher profit margin! (around £2250 per case)

Considering all of your equipment and maintenance costs are covered in your monthly payment the Free on Loan deal can be a real profit centre for your business

We want to help all of our customers become as profitable as possible , your success is our success With over 20 years of experience we can advise you on how to get the most out of your coffee machine We can also assist with marketing supplies and have a range of add-on sale products which your customers will find too good to resist info@verdecoffee co uk 0800 980 6009

cling by high street cafes and restaurants could see farms and growers buying the fer tilizer while local homes and businesses use the energ y Big waste producers such as hospitals universities and food manufacturers will have on-site recycling systems that capture , process and store food waste before sending it for processing to generate energ y

The future is wide open for the rapidly developing AD technolog y, which is experimenting with mixing different waste streams to generate even more power than each stream separately

One thing is sure , caterers and food waste processing plants will help power the nation in future

PAUL

ANDERSON,

MD, MEIKO UK

Meiko manufactures the MEIKO GREEN BioMaster® waste recycling system, which conver ts fr ying oil, coffee grounds, fats, peelings, plate waste , flower stalks etc into fuel for anaerobic digestion

BioMaster comes in small, medium and large-scale solutions It s ver y hygienic , easy to use , fits into counter tops or works as a stand-alone unit And it is easy to share!

See the adver t on page 13 or visit https://www meiko-uk co uk/en/products/food-waste-systems

Products and Services

What Can a TROLLEY Do for You?

Trolleys can be an invaluable way of increasing spending per head This could be through offering a cocktail champagne by the glass a cheese course at the table or even tempting your customers with delicious desser ts

VISUAL APPEAL IS EVERYTHING!

Many customers feedback that their trolley pays for itself ver y quickly and they are often searching for a different type of trolley to add to their collection

WHY NOT INTRODUCE A COCKTAIL TROLLEY?

Restaurants, pubs, hotels, conference centres, and coffee shops are sure to find a

model to suit their décor Euroser vice trolleys range from ver y traditional designs to more contemporar y models

ANY TROLLEY, ANY SIZE,

ANY COLOUR!

The use of a trolley will not only enhance your ser vice but alleviate all too frequent staff shor tages to ensure a swift and elegant ser vice

Trolleys are invaluable to good ser vice and with a choice of style and colours to suit your environment, you are sure to find the right trolley for you

Contact our friendly sales team today and find out how much a trolley can do for you!

Freephone: 0800 917 7943 e: sales@euroser vice-uk.com visit www euroser vice-uk com or see the adver t on page 7

Do You Need a FAST, Easy-Fit Washroom Upgrade?

RapidFit by Rearo is an instant solution for washroom surfaces

Designed to accommodate time-constrained commercial washroom projects, Rearo’s ‘off-the-shelf ’ RapidFit range is the perfect, fast solution for projects requiring toilet cubicles or vanity units

Washroom design plays a vital role in the overall appearance of your company branding and can have a lasting impression on visitors – that’s why Rearo offers a dedicated core range of nine high-pressure laminate décors within the commercial washrooms range

The RapidFit finishes were hand selected by the Rearo design team with colours and textures chosen to ensure compliance with The Equality Act and future-proofed for a minimum of three years The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours Par ticularly popular within the hospitality sector, RapidFit washrooms are ideal for pubs restaurants and hotels

Bacchus Wines PLDC

Bacchus Wines PLDC Ltd is an independent UK-based wine merchant offering joyful and affordable wines to the UK hospitality industr y The collection is small yet perfectly hand-picked by the founders The wines are selected on merit and never dictated by trends and showcase family-run vineyards that have been producing quality wine for decades Bacchus

Wines offers top-quality award-winning beautiful wines at prices that venues can appreciate As well as managing all impor ts and customs, their consultancy can provide wine tastings, advice on food pairing and significant discounts for businesses that sign up for trade accounts

So, what are the benefits of working with a small wine merchant?

Unlike bigger wine merchants, Bacchus Wines have simplified the wine

RapidFit toilet cubicles vanities and IPS are available in either an MR MFC or Compact Grade Core

Suppor ted by a five-year manufacturer guarantee , MR MFC is ideal for light to medium-traffic spaces For higher traffic areas requiring a little added durability, choose the RapidFit Impact range Completely water resistant, this solid-grade laminate core is ideal for humid and wet environments and backed by a comprehensive ten-year guarantee

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities Matching IPS can be made to order in only 3-4 weeks

Ask your fitter/joiner y/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance Or, order your RapidFit washroom now

0141 440 0800 commercial@rearo co uk www rearocommercial co uk

See the adver t on page 15

selling business for hospitality venues Bacchus Wines PLDC is a boutique wine merchant but selects their wines carefully They work with wine estates who they know personally They also choose wines that are not faddy, they specifically pick wines based on decades in the hospitality industr y so they know what drinkers and diners will enjoy Their range constantly evolves and they are not tied to a par ticular vineyard Adding new choice vintages and limited editions, they're convinced your customers will enjoy their wine offer

What else can Bacchus Wines PLDC offer hospitality venues?

As well as their personal approach to selling wine , they offer the following ser vices:

Great pr ices

• W ne tastings

S gnificant discounts

• Online accounts

• Handling of al shipping & log stics from vineyards Decades of exper ence in hospitality

• Help with food & w ne pair ing

• Sourcing rare wines

The option to buy sma ler quantities

If your customers enjoy top-quality wine and Champagne with provenance from winemakers who respect the terroir and the environment get in touch

Visit their website if you re after good prices with solid markup potential And if you want to book a wine tasting to discover just how good their wine range is, Bacchus Wines want to hear from you!

Find out more here - https://bacchuspldc com/

Or call us on 0845 500 1040

Vanity Group Introduces Floating Non Refillable Bottles

In-Room Amenities That Float Above The Rest

VANITY GROUP, industr y exper ts in guest cosmetics and products, launches its Floating Non Refillable dispenser solution – the newest fashion-forward, ultra hygienic floating display for hotel bathrooms across the globe

Renowned as being hospitality’s house of beauty, VANITY GROUP’s Floating Bottles are their latest innovation offering a concealed bracket that is flawlessly secured to the wall displaying chic hair and body care Designed for Housekeeping to replace with ease , the non-refillable floating solution is tamper proof, super hygienic and avoids the risk of cross contamination has a discrete fill line and requires minimal upkeep – saving on operational costs

With sustainability at its core , the bottles are created using OceanBound Material, made from plastic waste that is at risk of ending up in oceans which is collected and recycled into reusable pellets and manufactured into the packaging

VANITY GROUP Founder & CEO Paul Tsalikis said: “We believe innovation and sustainability should harmo-

niously co-exist Our Floating Non Refillable Bottles are design-led, guaranteed tamper proof, eco-friendly, and are one of the most hygienic solutions in-market today

He continued: “Around the globe our hotel par tners have shared staff shor tages - especially within Housekeeping depar tments - are causing operational strain Our Floating Non Refillable Bottles are a solution to this, allowing Housekeeping teams to safely replace empty bottles within a matter of seconds

Created for VANITY GROUP’s esteemed por tfolio of over 40+ progressive brands including KARL LAGERFELD, Jo Loves by Jo Malone CBE, KEVIN MURPHY, TEMPLESPA and Carner Barcelona each luxurious formulation is Vegan Trademarked by The Vegan Society and cer tified by PETA’s Beauty Without Bunnies program

Hoteliers looking to provide an elevated hotel experience can do so with VANITY GROUP’s Floating Non Refillable Bottles For in-room amenities that float above the rest request samples via info@vanitygroup.com or vanitygroup com/en/contact See the adver t on page 19

Products and Services

Hospitality Uniform Trends for 2023

Hospitality is ever evolving, with uniform design playing a crucial role in creating a memorable guest experience Here at Simon Jersey we cover a wide range of professions, be it bar and restaurants, hoteliers, housekeeping or front-of-house , so are always at the forefront of the latest uniform trends Here we share just some of trends we ’ ve seen our customers adopting over recent months

1. THE IMPORTANCE OF COLOUR

Colours play a significant role in setting the tone and creating a cohesive brand image for hotels and restaurants We are seeing the industr y is embracing shades of blue green purple and ear thy tones

Above all, these colourways evoke a sense of calm and relaxation that softens the mood, creating a

visually appealing ambience In turn, they also contribute to a positive guest experience by enhancing mood and establishing a welcoming atmosphere

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

The hospitality industr y has been actively pursuing sustainable practices, and uniform styles are no exception A growing number of establishments are opting for eco-friendly uniform options that reduce their environmental footprint

Simon Jersey believes in building a supply chain ethos, from the sourcing of raw materials to its supply of customers We call it “respecting the garment life cycle ” We strive to source products built on the back of recycled materials, like recycled polyester from post-

consumer plastic

Above all, hospitality firms need to trust suppliers that practice the standards of product longevity By choosing high-quality sustainable uniforms, establishments can: reduce water and energ y consumption, decrease waste , and minimise the use of harmful chemicals

3 LIGHTWEIGHT UNIFORM

In the pursuit of comfor t and flexibility, lightweight materials have gained immense popularity in the hospitality industr y Traditional heavy fabrics have been replaced by innovative textiles of lighter weight For instance , recycled cotton and polyester blends microfiber and moisture-wicking fabrics These materials offer breathability, durability, and ease of movement, ensuring that employees can perform their duties comfor tably throughout the day Moreover lightweight uniforms contribute to a more professional appearance , enabling staff members to exude confidence while delivering exceptional ser vice

For more information on our range of hospitality uniforms and ser vices please contact our friendly team on sales@simonjersey com or 0344 499 4414

See the adver t on the facing page for details

Forward Vending and Catering Jamu Wild Water

Have you tapped into your sometimes over looked profit maker COFFEE Yep you read that correctly and with costs to produce a cup of coffee star ting from as little as 27p per cup per cup depending on your choice of coffee and equipment, from pods to give you a consistent top class drink ever y time without

satisfaction , gives the oppor tunity to create custom for different times of the day for instance a good coffee menu lends itself to cake and coffee mornings and retails anywhere between £1 75 to £3 50 per cup The oppor tunity from expanding your coffee menu is endless

Forward Vending and Catering Limited have over 50 years experience in helping pubs and restaurants create a system just right for each site and are ready to help you find the best coffee solution for you so star t your profits coming in NOW!!!

Call us on 0800 44 44 43 or email BILL@FORWARDVENDORS CO UK

See the adver t on page 3 for details

Is It Time For Some Fresh Promotions?

Jamu Wild Water is on a mission to rewild hydration from the inside-out The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocer y shelves with healthy sparkling drink options

Their sparkling water range features three delicious flavours –Lemon, Blood Orange , and Raspberr y Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively suppor t gut-health

Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir is that it isn’t fermented as a result we find a wider following among young

Luquel - Revolutionising the World of Water

In the UK we are lucky that the water boards ensure that the water supply into our businesses is healthy to drink To do that they often have to add chlorine to kill bacterial growth in the pipes Whilst it does protect us, it can also impact both the taste of our water and

people and consumers that find fermented drinks more challenging”

The subtle sweetness and flavour profile that the new range offers suggests it will work just as conveniently as a low calorie mixer offering a refreshing and clean alternative to complement botanical and crafted spirits

Jamu Wild Water prides itself in its zero policy, that is - zero sugar, ar tificial additives, preser vatives and plastics The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge , which suppor ts rewilding projects and ser ves to enrich the lives of young people through nature-led experiences Balancing flavour, wellness benefits, and it’s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer

Visit www jamuwildwater co uk or see page 2

The Future in Pub Entertainment Is Here Right Now

Keeping the customer entertainment offering fresh and appealing is critical for licensees in of 2023 as we move in to the next generation of the Metaverse , AI and NFT worlds of technolog y!!! So is Our touch screen enter tainment system, The Enter tainer Lite is changing the way licensees manage their enter tainment, providing the ability to plan captivating events calendars and increase revenue The system is crammed with music videos karaoke bingo race nights quizzes games and adver tising features now featuring the ability to Request music by your phone • Online Adver t sing “ you can be anywhere in the world

ter

“send to your venue Karaoke/Music Request ng via the App Interactive Quizzing

The Enter tainer lite means licensees take total control of their enter tainment rather

Mixologist's Garden: The Rising Sensation Among UK Bartenders

Mixologist's Garden, a revolutionar y concept in the world of garnishes for professionals, is rapidly gaining popularity among bar tenders across the United Kingdom With its innovative freeze-dried technolog y, Mixologist's Garden has emerged as the go-to resource for bar tenders seeking to create unique and extraordinar y drink experiences

Stuar t Findlater, business director of Mixologist's Garden "We are thrilled to see the enthusiasm and passion that UK bar tenders have embraced our concept with It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide "

Mixologist s Garden par tnered with the most modern freeze-dr ying producers to achieve the highest quality "We focus on quality at ever y stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Ser ves "

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Ser ve , whereas, in reality only 42% of bars have any berries

For more information about Mixologist's Garden, please visit www mixologistsgarden com or contact the brand directly at hi@perfectyourser ve .info see the adver t on page 15

Food Safety

Allergy Insights: The Implications for Food Business

By Rob Easton, Head of Environmental Health at Shield Safety (www shieldsafety co uk)

Research published by Dr Hazel Gowland

unveiled prosecutions for food allergen incidents increased almost ten-fold over a period of six years with peanut being the most common allergen involved, followed by milk and egg Fur ther to the significant increase and with public consciousness of allergens at an all-time high, Rob Easton, Head of Environmental Health at Shield Safety and Fellow of the Char tered Institute of Environmental Health, shares an insight into the latest trends in food allerg y incidents and the implications for food businesses

Fur ther research conducted by Shield Safety echoed Dr Gowland’s findings Senior Safety Consultant Vicky Wood recently led a team of Environmental Health Practitioners in reviewing over 2000 allergen incidents over a four-year period The research discovered that the most common cause of allergen incidents was peanut (23%), followed closely by gluten (20%) and then milk (13%) An explanation for the higher rate of prosecution for peanut incidents could be the more severe immediate symptoms repor ted by allergic consumers to peanuts compared with gluten Of the 2,000 incidents reviewed, there were only 4 cases of sulphites, 3 of celer y, and 1 of lupin

To consider how we are able to manage allergens more in a business it s

impor

tant to look at the food value chain – the process in which a company adds value to raw materials to produce products eventually sold to customers from dish design to deliver y of the food As par t of the research a number of hotspots have been recognised throughout that journey sharing a strong over view of the primar y reasons for the allergen incidents in the business and enabling controls specific to that area to be put into place

ALLERGEN IDENTIFICATION

Whilst there is still the critical need to identify and communicate the deliberate inclusion of the four teen regulated allergens, research indicates that peanut, milk and nut allergens are more likely to cause severe symptoms and lead to legal actions Businesses may wish to focus on these allergens when designing dishes and menus, considering how the ingredients containing the allergen are avoided or substituted and therefore eliminating the hazard early in the food journey

Incorrect information contained in the matrix used to communicate allergens is also a primar y reason To address that as a food business, look to implement one source of the truth; by having one point of data entr y and one point of communication to the customer, the oppor tunity for human error is then eradicated To strengthen that fur ther, there is great value in having an independent review of the matrix, allowing any errors that have possibly occurred to be picked up It may be that someone hasn’t appreciated that there s a par ticular ingredient within a dish, so the reassurance of an independent review of the information will leave you confident that what is going to the consumer is correct

COMMUNICATION

Communication is key Researched revealed that with 10% of cases explored, the communication of the allergen taken from the front of house , was not passed to the kitchen We are also seeing that the wrong food is delivered to the customer

EPOS systems can be exceptionally useful in communicating allergens but, it’s also impor tant to back this up with personal interaction The clear marking and segregation of food on pass also needs to be considered Are you ensuring that the dish not containing allergens is separate , marked and clear? Following that, then making sure that this is communicated to the consumer upon deliver y, whether that’s in a restaurant or a takeaway

An increased prevalence of vegan products is also presenting a challenge , representing a risk to consumers who are highly sensitive to milk and eggs Many customers will order a vegan product with the assumption that is free from milk and eggs; whilst the product may not include milk and egg as an intended ingredient, the necessar y segregation may not be in place and therefore trace amounts of the allergen may be present in the food and at a level that can cause a reaction It is impor tant for food businesses to be aware that customers are using vegan claims as a method of avoiding food with allergens and consider if they can reduce the risk to zero for crosscontamination or how the risk is communicated to the customer

Elevating Food Safety with Innovative Temperature Monitoring Solutions

Logicall is revolutionizing temperature monitoring with their advanced LoRaWAN technolog y, ensuring precision, longevity, and convenience Their state-of-the-ar t temperature probes are designed for cold storage units, offering real-time insights, extended batter y life , and versatile monitoring capabilities

Equipped with LoRaWAN technolog y, Logicall’s temperature probes capture readings ever y 5 minutes, allowing for continuous monitoring of fridges, freezers, and cold rooms With a remarkable batter y life of 6-8 years, these probes provide long-lasting performance , reducing replacements and maximizing cost savings

Logicall s temperature probes are versatile and adaptable to diverse moni-

toring needs The probes feature an external probe for measuring core simulant temperatures, providing accurate insights into both air and core temperature conditions This innovative feature ensures precise monitoring of food products, leaving no room for compromise

For food-specific temperature checks Logicall offers their Bluetooth food probe This por table and user-friendly device enables quick and easy temperature measurements during the cooking process Simply inser t the probe into the food product, and the temperature data is instantly relayed to a tablet or compatible device This seamless integration of Bluetooth technolog y streamlines food temperature monitoring, making it faster, more efficient, and enjoyable Monitoring temperature is only par t of the equation Logicall s system offers a range of aler t options to address temperature breaches promptly Instant aler ts through text messages, emails, or audible wall-mounted alarms ensure swift action to prevent food spoilage This proactive approach saves stock, reduces waste , and upholds food safety standards with confidence

With Logicall’s solutions, reliable wireless communication is made possible through LoRaWAN technolog y Effor tlessly monitor temperature conditions in diverse locations, from expansive storage facilities to distant distribution centers This extended range capability ensures comprehensive temperature monitoring across your entire operation

In conclusion, Logicall s innovative temperature monitoring solutions bring precision, convenience , and efficiency to the food safety industr y LoRaWAN temperature probes provide real-time insights, extended batter y life , and versatile monitoring capabilities The Bluetooth food probe simplifies foodspecific temperature checks, making them faster and more efficient With instant aler ts and reliable wireless communication, businesses can confidently safeguard their products, minimize waste , and uphold food safety standards Let Logicall be your par tner in achieving excellence in temperature monitoring and taking your food safety practices to new heights

Visit www logicallmonitoring co uk or see the adver t below for further details

Food Safety

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

restaurants provide complex matrixes, but nothing which is user friendly or easy to understand and the majority provide nothing at all, and rely on front of house staff communicating correctly the information, which is ver y prone to mistakes

Our simple but affective app provides the chef the ability to keep a live updated menu with allerg y information held within it Customers simply login to the app and view the menu filtered to only show those dishes that are safe for them to eat

This app significantly reduces the risk of incorrect communication between customers & staff especially when mistakes can be so easily made , and these mistakes can cost lives

you can find restaurants in your location on a map

It’s then ver y simply to filter the menu by the list of standard allergens or click the vegan or vegetarian option The menu then displays showing only the items that you can eat making a simple and easy to understand

menu

HOW IT WORKS FOR THE RESTAURANT

Many of us now limit the types of food we eat, for some it’s simply because it will kill them, for others, it’s for health or moral reasons However, it’s become a complex task to eat out these days, ensuring the food you have ordered is what you can eat Some restaurants provide different menus, but simply don’t cater for the complexity, such as they may provide a gluten free menu, but not a gluten free & dair y free menu combined Some

Up to “20% of the population experience some reactions to foods” (The British Dietetic Association) so it’s no longer a minority issue , eating out should always be enjoyable ii should also always be safe

HOW IT WORKS FOR THE CUSTOMER

You can either find the restaurant’s menu by their unique allerg y menu code on their menu or website , or

Electronic Temperature Instruments Ltd

Temperature control is critical to ensuring a high quality and safe product is delivered to the consumer ’ s plate This is enabled by the constant har vesting and monitoring of data through wireless data loggers These are IoT-enabled devices which can provide catering facilities with the information they need to act immediately should any unforeseen issues arise when it comes to food temperatures

They transmit data via the cloud which is stored locally on PCs and other devices

The data is passed through a Wi-Fi router to a computer, regardless of where the user is based It stays locally on a hard drive so the user can access real, live temperature monitoring data wherever they are This ensures checks are completed correctly, issues are identified, and corrective actions are taken to reduce spoilage

Wireless data loggers are ideally suited to applications

where there are challenges in collecting real-time and recorded data, making them ideal tools for the likes of large retailers and catering enterprises which rely on industrial refrigeration units

Overfilling refrigerators and cool rooms with produce reduces the air flow and leads to hot spots, where bacteria can flourish even if you think you have the right temperature set on the dial To combat this, caterers should keep an inventor y of how much their stock needs to be refrigerated and use this technolog y to back temperature recordings ever y few hours so that it never goes above critical limits

Companies that can invest in the speed of their operation will reap rewards in a climate which is seeing growing costs to employ people Technolog y allows organisations to react faster to situations because of instant access to accurate data

www.etiltd.com

There is an easy account area where the menu and dish information can be maintained via computer or mobile phone The allergies are assigned to each dish and it can be updated whenever it’s needed An email is also sent out once a month to ensure the allerg y information is checked and the menu confirmed that it is still up to date The company logo can also be uploaded to ensure the menu follows the restaurants brand

KEY BENEFITS TO RESTAURANTS

Meet regu ations for allergy information n one s mple step

Ensure your menu allergens are always accurate and up to date

• Improve your customer exper ience for allergy sufferer s , vegans and vegg es

• No need to re-pr int menus if you c hange ingredients

• Handy ema l reminder s to c hec k your menu

• Stop front of house staff making mistakes

• Keep your customer s safe from harm hello@allerg ymenu uk www.allerg ymenu.uk

See the adver t on the previous page for details

Mock Trial Food Allergy Prosecution Event

Caroline Benjamin Director of Food Allerg y Aware is organising their 3rd Mock Trial Food Allerg y Prosecution Event which takes place on Tuesday 26th September 2023

Previous attendees of The Mock Trial have stated that The Mock Trial Food Allerg y Prosecution was the best Food Safety Training Event I have attended!

Ever yone involved in a food business operation has a legal responsibility to ensure that the products they supply are correctly described and safe to consume The costs of getting it wrong are high Failure to control risks in food safety can result in a criminal prosecution regardless of whether any harm has been caused

The exper t Legal Team from Blake Morgan LLP and Six Pump Cour t Chambers will present the case for Prosecution and the case for The Defence The Judge will preside over the Cour t and will make his decision based on evidence presented

The delegates will assist the Judge in deciding the sentence by completing the exercise and applying the guidelines for sentencing which came into force in Februar y 2016 You will have the oppor tunity to be par t of the jur y (in breakout groups) which will ultimately play a significant role in the final sentencing of the defendant

During the Morning Sessions, attendees will listen to a variety of interesting speakers Dr Belinda Stuar tMoonlight who was the exper t witness in the Celia

Marsh Pret a Manger case will explain the key findings from this case We will also hear from representatives from The Food Standards Agency and Wakefield Council Other speakers include Iain Ferris from The University of Birmingham, who will discuss food laws and improvement notices

Cressida Langlands from The Free From Awards will highlight the businesses who work hard to offer Free

From products Ruth Holroyd-What Allerg y Blogger presents her own witness statement when she had a severe reaction eating out in a pub restaurant Sterling Crew, The President of the Institute of Food Science and Technolog y will host the event and make sure that ever ything runs smoothly

There will also be an oppor tunity for all delegates to network and make new connections

What past attendees have stated:

“I thought the event was excellent, FATC took an impor tant but extremely challenging concept and alongside Blake Morgan, executed it superbly The result was an incredibly informative and compelling conference” Tom Trever ton Director F2F

Early Booking is advised

https://foodallerg yaware co uk/events

Early Bird & discounted group rates for 5 or more available please contact Caroline Benjamin for fur ther details admin@fatc co uk or call 07732 637292

With 20+ Industry awards under our belt, there isn’t much we don’t know about producing delicious, nutrient packed ingredients and garnishes

Whether you want them sliced, diced or powdered; from ginger to sea buckthorn to watermelon – we’ll make it happen.

• Made in Kent, UK

• AA Grade BRC, M&S and Pret approved

• 100% allergen free

• No added sugar Minimally processed

• Vegan certified

• 12+ months’ shelf life

• Stock item or bespoke to suit your needs

Website: nimsfruitcrisps.com

Email: aidried@nimsfruitcrisps.com

Phone: 01795424238

Cambridge Regional College and Award-Winning Pasta Chef Otello

In May, La Pastaia and NOWAH arranged for award-winning pasta chef Otello to visit student chefs at the Cambridge Regional College culinar y depar tment Otello showed the students how easy it was to make a variety of fresh pastas, using a La Pastaia machine , before letting them make their own pasta; which they quickly turned into delicious dishes using simple fresh ingredients

Otello went on to explain he normally prepares and ser ves 100+ por tions of fresh pasta on a busy evening and that these types of machines make it possible for small kitchens to cope with such volumes, if they are organised Graham Taylor Head of Culinar y Ar ts Management Team at the college , joined the young chefs in the pasta making process, while

Lamb Weston’s REALLY Crunchy Fries Achieve ‘Approved Product’ Status from The Craft Guild of Chefs

Lamb Weston s exciting, innovative REALLY Crispy Fries have received the ‘Approved Product’ accolade , winning top marks with a rare A grade across all three varieties

A panel of highly regarded industr y chefs, appointed by the Craft Guild, rigorously tested the products to determine suitability quality and product excellence

Lamb Weston created REALLY Crunchy Fries to satisfy demand for unique sensor y dining experiences and sustainably-minded quality ingredients

These ground-breaking coated fries promise unbeatable long-lasting crunch sensation staying hot in excess of 30 minutes, setting new benchmarks for takeaway and home deliver y channels

Research and sales date across 10 years show diners love the look, taste and heat-holding benefits of coated fries, perceiving a rough or uneven outer texture as more ar tisanal/hand-crafted Lamb Weston combined this insight with data from chefs and guests that revealed the most impor tant attributes in choosing a high-quality frozen fr y are real potato taste , high level of crispiness and long-lasting crunchiness *

All the chefs were extremely impressed with the quality, flavour and crunchiness scoring REALLY Crunchy Fries top marks for feeling indulgent

“They were right up there , I could not say that there was a better fr y on the market at present ”

“Savour y, rich flavour ”

“Best fr y I have had that fries and bakes the longlasting crispness is ver y unique , adds a great dimension to the fr y ”

Lamb Weston’s UK Marketing Manager Pete Evans says: “We set out to create the crunchiest fr y ever, and with REALLY Crunchy Fries we ’ ve cracked it! This is a new exciting product uniquely different in appearance and mouthfeel, offering an unbeatable fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators ”

REALLY Crunchy Fries are available in 9x9mm skinon, and 6x6mm and 9x9mm skin-off options

*W ndsor Edge Researc h QSR and CDR operator s 2021 Visit www lambweston eu or see the adver t on the facing page .

reiterating the impor tance for all chefs to continuously develop new skills, be up-to-date with culinar y trends, and strive for healthy and sustainable menus

NOWAH were delighted to suppor t the student chefs and staff at Cambridge Regional College , and will continue to do so in the future , by engaging talented professionals and providing student chefs with oppor tunities to familiarise themselves with equipment they’ll encounter in their professional careers

See the adver t on this page for fur ther information or visit https://nowah co uk/la-pastaia-products

New PEPPADEW® Bites - The Ultimate Bite to Pep Up Menus & Profits

PEPPADEW® - the UK’s No 1 pepper brandi - launches new PEPPADEW® Bites exclusively for foodser vice

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW®’s latest innovation is set to take menus by storm Made in the UK these delicious new bites balance the sweet, tang y flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb 100% vegetarian, they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ Extremely versatile , they’re perfect for star ters, sides, tapas, bar bites, or as an addition to sharing-platters Conveniently frozen, they can be ready in 3-4 minutes, making them the quick and simple way to pep up your menu Crucially these delicious bites can also drive margin as over 50% of consumers would pay more for PEP-

PADEW® Bites than jalapeño poppersii, and each 5kg case offers a £200 return Their frozen format, 18month shelf life and versatility help minimise waste , providing a sustainable and cost-effective choice

Speaking of the PEPPADEW® innovation, Lukasz Lubasinski, Commercial Director, PEPPACO Ltd said:

“Now more than ever ever y par t of your menu needs to taste great, work hard and most impor tantly drive spend and margin PEPPADEW® Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions as well as major trendsvi - from indulgence and meatfree to sustainability ”

PEPPADEW® Bites are available through leading wholesalers including Bidfood KFF and Eden Farms Visit www peppadewfoodser vice co uk for more information

For 60 years, La Pastaia has manufactured the best electric fresh pastamaking machines in the world The machines are simple to use, robust and reliable To show just how easy it is for anyone to make fresh pasta using La Pastaia machines, we demonstrated a machine to 16-year-old students, and then asked them to make and serve (starting with raw ingredients) 11 different pasta dishes in under 30 minutes

Check our website, Instagram and YouTube Channel to see for yourself Full training and pasta recipe book provided with each NOWAH La Pastaia

Chef's Buyer's Guide

Chef’s Special Crispy Coated – For A Crunchier Crunch

Potato grower and manufacturer Farm Frites has launched Chef ’ s Special Crispy Coated – a range to satisfy the demand for crispy coated tasty fries with greater heat retention

As par t of the Farm Frites Chef ’ s Special concept offering market driven solutions for operators, the Crispy Coated range has been developed to help operators ser ve consistently crispy fries that stay hotter, longer The range is available in a range of cut sizes and also premium length - all with the perfect crunch Chef ’ s Special Crispy coated also features a 10mm skin on for more rustic menus or for more variety with a classic cut size

The Chef ’ s Special EXTRA product offers the same benefits with even

Ariela’s Gelato

Gelato is more than just icecream – it’s a pure taste of Italy

A truly ar tisan treat, Ariela s Gelato is the perfect way to indulge in an authentic desser t that is as delicious as it is decadent

Made with only the finest ingredients our Gelato is never loaded with ar tificial additives and preser vatives Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition And unlike mass-produced icecream, ar tisan Gelato is carefully crafted from the hear t

When you forget tradition you lose taste; and without the ar tisan, you lose the ar t But with Ariela’s Gelato, you experience – and can taste – a true labour of love

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy For founder and owner Ariela Cesana after moving to London, it was impossible to get a true taste of home:

extra crunch from a visible coating

Chef ’ s Special Crispy coated has a gluten free coating which creates the perfect crunch while suppor ting menus with special dietar y requirements

The range is pre-fried in 100 percent sunflower oil

The range has been developed following a multi-million Euro factor y investment by Farm Frites to install a state of the ar t production line using the newest technolog y and incorporating some innovation solutions to product quality and consistency as well as featuring sustainability led processes to reduce the impact of the opera-

“I was so frustrated when I couldn’t find a Gelato in London like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK

Made in small batches using only the purest highest-quality ingredients, our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly ar tisan, lovingly crafted authentic Italian Gelato

What really sets Ariela’s Gelato apar t is the ar tistr y and exper tise that can only come from true experience and passion The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand, one by one flavour by flavour

Care goes into ever ything we do to make sure you and our customers receive the truest Gelato experience and when it comes to creating our range we ’ ve been passionate about pursuing perfection Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings

For fur ther information see the adver t on this page

tion on the environment

Local testing has shown that Farm Frites Chef ’ s Special Crispy coated performing better in crispiness & heat retention against market competitors*

The range is well suited to casual, fast casual and take-away menus as well as being ideal for deliver y where products need to stay tasting their best longer

We invite operators to ‘Let Their Bite Decide’ and contact us to sample Chef ’ s Special Crispy Coated for themselves

*Loca Market testing with suppl er s carr ied out with comparab e product

For fur ther information about the Chef ’ s Special Crispy coated range , contact Farm Frites UK & Ireland on 01452 415845 visit our new UK website www farmfrites co uk

Celebrate Summer in Style with LittlePod

Summer is upon us and here at LittlePod we ’ re looking forward to celebrating picnic season in style!

Proud winners of the 2023 King s Award for Enterprise (Sustainable Development), we ’ re on a mission to spread the word about REAL vanilla and its impor tance to the planet whilst livening up hampers across the land

Be it a picnic in the park, lunch on the lawn or a back garden barbecue LittlePod products will make your al fresco creations – both sweet and savour y –shine like the summer sun LittlePod s responsibly-sourced products are great

for the kitchen and the planet alike and in choosing to keep it REAL, you re making a difference to the farming communities in the Equatorial regions and much further afield, to the wider world Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preser ve biodiversity in the rainforest regions, protecting the fragile ecosystems that are so impor tant to us all LittlePod makes it simple to make a difference so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www littlepod co uk and follow @little pod on Instagram

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

By Nathan Gray, Head of Sustainability at Reconomy (www reconomy com)

The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series

The hospitality industr y is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our oceans by 2050, action needs to be taken

According to government estimates, consumers in England use 2 7 billion items of single use cutler y per year, with only 10% of these recycled This has a devastating effect on the environment and wildlife

To help reduce the pollution caused by these materials, the government has recently announced that a wide range of single-use plastics will be banned in England from October 2023

Plastic bowls cutler y balloon sticks plates and trays will be banned alongside types of polystyrene food containers and cups Consumers can no longer buy these products from businesses such as takeaways and retailers

With wide-ranging repercussions for the hospitality industr y, we share our thoughts on what this means and how businesses can embrace waste reduction and recyclability

IS THIS A GOOD IDEA?

While the government’s decision should be welcomed, it is impor tant to remember that the new products selected should be more sustainable than the single use plastics they are replacing If disposed of correctly some single-use plastics are recyclable yet issues arise when large quantities of these materials are littered

Businesses should ensure that they are not just switching to another single use alternative which isn’t much better than plastic Ensure that you are not opting for materials with ver y few recycling options and infrastructure available For example , compostable products may degrade quicker than plastics but this is pointless unless these can be segregated from other waste streams These will likely end up in landfill, producing methane or carbon dioxide

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics?

CONDUCT A PLASTIC AUDIT

One of the first things businesses should do is to identify ever y piece of plastic used during their operations The goal should be to calculate the total plastic weight used as well as the different types of plastic

Itemise each material so you get a complete over view of your operations Your audit should be separated into plastic items sent to waste , and those which will be recycled

Calculating the true impact of your enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across your workforce

REDUCE YOUR USAGE

A plastic audit should help you establish which single-use items you used in the largest quantities Tackle these first by tr ying to source more sustainable alternatives

This could involve a conversation with your suppliers to source easily recyclable materials It is best to take advice on what products are the most sustainable in terms of recyclability production and circularity cre-

dentials Wood cutler y, though more expensive , may be a better alternative as it is 100% renewable and contributes no plastic waste

CONSIDER REUSABLE ALTERNATIVES

If possible , tr y to promote products that are reusable such as steel cutler y plastic tableware and ceramic plates Of course this will be easier in closed environments such as offices canteens and restaurants This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with ever y drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times

RECYCLE AND REPURPOSE

Businesses should also look to extend the life cycle of their plastic products through recycling and reuse

The cyclical nature of this process allows materials to be reused again in your manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods

For any on-site waste , ensure that you have dedicated recycling bins available You should also brief your employees accordingly on which materials go where and the benefits of following this

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetar y award This could be a voucher or even a charitable donation

Sources

Far-reac hing ban on single-use plastics in England - GOV UK (www gov uk) https://www ovohydro com/visitor-information/stac k-cups https://www thebubble org uk/lifesty e/travel/the-hospitality-industr ys-over-relianceon-sing e-use-plastic/

Plastic Rec yc ling | Singlye- Use Plastics | Reconomy | Waste Management Rever se Vending - Reconomy

made from 100% aluminium Aluminium can be easily (and infinitely) recycled and reused – alongside domestic cans for example - instead of more pods contributing to landfill

Crafted from arabica specialty-grade coffee beans and medium-roasted, Gara promises a well-balanced, smooth taste to delight coffee aficionados Guests can indulge in a guilt-free cup knowing it's both ethically sourced and exceptional

Note: pods are compatible with Nespresso® original coffee machines, widely used in the hospitality industr y *Gara was voted the UK s Best Organ c Coffee at the So l Association s BOOM Awards 2019 No other coffee has had this tit e since those awards at the time of publ sh ng

Sustainable Resources

Why Hotels Should Be Offering

EV Charging

As people look to make more sustainable choices to reduce their carbon footprint and protect the planet, the number of EV drivers on the road is growing rapidly There are currently over 780 000 fully electric cars on the road in the UK as well as 500 000 plug-in hybrids (https://www zap-map com/ev-stats/ev-market/) With the sale of new diesel and petrol vehicles set to be banned in 2030, this number is only going to continue increasing –now is a crucial time for hotels to star t offering guests accessible and convenient EV charging Hotels can expect to welcome a wider clientele when they provide EV charging, as drivers often choose their destination based on the availability of charging The ability for users to seamlessly integrate charging into their stay greatly enhances the overall guest experience , as it removes any concerns surrounding range anxiety – guests are able to enjoy their visit whilst they charge up and leave with a full batter y This in turn helps build relationships between hotels and guests as it demonstrates the commitment to providing a convenient and comfor table stay

Offering this amenity also boosts occupancy rates and provides additional revenue generating oppor tunities through use of the chargers

EV charging facilities are not only crucial to improving guest experience , but also show a commitment to a more sustainable future Adding chargers to the network suppor ts the transition to a cleaner, greener way of transpor t The benefits of this sustainable initiative don’t end there – providing EV charging helps to differentiate hotels from competition, attracting guests who prioritise sustainability that are looking for a place to stay that aligns with their values

EVC recently entered an exclusive par tnership agreement with Macdonald Hotels & Resor ts to roll out bespoke EV charging solutions across their por tfolio of sites on a fullyfunded basis, covering the cost of installation and ongoing maintenance of the chargers This collaboration puts the hotels guests and the planet first, providing a seamless charging experience

Now is the perfect time for hotels to prepare for the EV revolution – avoid the rush in the future and contact EVC now for a bespoke charging solution

See www evc co uk or the adver t on the facing page for details

Riso Gallo – High Quality Rice, Produced Efficiently, Sustainably And With Great Care To Protect Our Natural Environment

Established in 1856 Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering premium rice to consumers around the world for over six generations

Excitingly, Riso Gallo is also now the first International rice brand to produce rice from sustainable agriculture making their premium best-selling risotto rice fully sustainable from field to fork!

All of the Riso Gallo premium rice varieties are produced from sustainable agriculture , as cer tified by the international “Farm Sustainability Assessment” Their high quality Carnaroli and Arborio grains are grown just a shor t distance from the company ' s headquar ters in the Pavia area, and cutting edge technolog y works in harmony with a skilled workforce to build a modern, robust agricultural model which respects both nature and the farming community itself to create a wonderful natural balance

Riso Gallo take great pride in collaborating with farms that respect their workers’ rights, and guarantees fair and stable prices to assist their farming suppliers with planning, which are agreed and confirmed before sowing begins

Sustainability and a commitment to plastic that is suitable for recycling are key to Riso Gallo’s production, and they have uniquely created their own Circular Economy within rice production, collaborating with various innovative star t-ups to give useful new life to by-products from the rice mill See the QR code for more information on these exciting new developments

Riso Gallo is delighted that its plastic vacuum packaging is now suitable for recycling, following the launch of a new, eco-sustainable plastic with a low environmental impact Riso Gallo are proud to be the first company to adopt this sustainable packaging, and the Gallo Risotto

Traditional, Arborio, Carnaroli, and Carnaroli Rustico are now in packs using FSC cer tified cardboard outers to protect the grains inside

The excellence of the products and the high quality standards of the Riso Gallo supply chain are guaranteed and endorsed by BRC , IFS cer tifications and the Sustainable Rice Platform scheme which leads to total reassurance for consumers who are cer tain they are buying 100% Italian rice which can be tracked throughout its entire supply chain, from cultivation to packing

Visit

Sustainability In the Carpet and Textile Flooring Sector

Following significant growth in its membership network, Carpet Recycling UK (CRUK) is seeking fur ther engagement from the construction, facilities management and flooring sectors to reduce textile flooring waste such as broadloom carpets, carpet tiles, event carpets and underlay

The not-for-profit association is now working with 80% of the UK’s carpet and textile flooring manufacturers and distributors which puts it in a stronger position to represent the sector when it comes to discussions on favourable policy outcomes

Adnan Zeb-Khan: CRUK Scheme Manager says, “Moving forward, companies will need to demonstrate reductions in the use of new resources design products with recycling in mind including methods of identification of material make-up and consideration of reverse logistics for take-back schemes to suppor t reuse and recycling out-

comes Our members are making great strides with many developing products with recycling in mind, from single polymer ranges to ones made with recycled content ”

David Healey: Finance Director of CRUK member Saint Flooring, implemented waste material recycling throughout the company s nationwide sites in 2019 He says that membership of Carpet Recycling UK is contributing to its sustainability goals and helped achieve annual savings of up to £170 000 annually on disposal costs by reusing and recycling their waste materials

CRUK is the only organisation representing the carpet and textile flooring sector in the UK, which is helping to industr y to reduce waste diver t waste from landfill and become more sustainable Please visit www carpetrecyclinguk com for more information

Hygiene & Infection Control

Make Sure Your Business is Compliant with Legionella Testing

Regular testing for legionella in hotels and catering environments is of paramount impor tance Legionella bacteria thrive in warm water systems such as those found in large buildings, including hotels and catering establishments By conducting regular testing, potential sources of Legionella contamination can be identified and appropriate measures can be taken to mitigate the risk of infection, safeguarding the health and well-being of staff and guests

Regular testing allows for the early detection of any contamination enabling prompt action to be taken to eliminate the bacteria and prevent their spread This proactive approach reduces the likelihood of an outbreak occurring and helps maintain a safe and healthy environment

Regular testing for Legionella in hotels and catering environments is also crucial for compliance with legal and regulator y requirements It also helps to build trust and confidence among guests, who can be assured that appropriate measures are in place to protect their well-being

In conclusion, regular testing for legionella in hotels and catering environments is essential for preventing the spread of Legionnaires' disease ensuring the safety of water systems and complying with legal requirements By proactively monitoring and managing the risk of Legionella contamination these establishments can prioritize the health and safety of their staff and guests while also maintaining their reputation and avoiding potential legal issues

Legionella Risk Assessments

Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C

Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections The Legionella risk assessment needs to be carried out to BS8580 by a competent, i e trained, person

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19 The mild illness is called Pontiac fever and will generally be flu-like and may dissipate without treatment The more serious illness can

involve hospitalisation including ICU and even death

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales –an average of almost 10 cases a week (Latest available data)

The most common sources are from showers or other equipment such as cooling towers that produce an aerosol Stagnation is also a major factor in increasing the risk to mitigate this any low use/seldom used outlets should be run off weekly Temperature monitoring is also advisable both of these actions MUST be recorded

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health

Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd

In the ever-evolving hospitality industr y, creating unforgettable guest experiences is paramount

One way to achieve this is by incorporating high-quality outdoor furniture that not only complements the aesthetics of your establishment but also provides numerous benefits to your guests Hotel Buyer, a leading supplier of hospitality products, offers a wide range of outdoor furniture options that can elevate your hotel’s outdoor spaces to new heights

Hotel Buyer’s outdoor furniture selection features ergonomically designed chairs sofas loungers and tables that provide optimal comfor t without compromising on style With a variety of contemporar y and timeless designs Hotel Buyer s furniture seamlessly blends with any outdoor setting, whether it’s a rooftop terrace , poolside area, or garden oasis Crafted from premium materials such as teak, aluminium, and synthetic rattan, commercial products are designed to withstand UK weather conditions

By investing in outdoor furniture , you elevate the guest experience to new heights Thoughtfully designed outdoor spaces with comfor table seating arrangements encourage guests to unwind, socialize , and connect with nature Whether it’s savouring a cup of coffee on a sunny morning or enjoying a sunset cocktail these inviting outdoor spaces create lasting memories and leave a positive impression on your guests

Hotel Buyer s outdoor furniture collection offers a range of benefits for hospitality businesses seeking to enhance their outdoor spaces The combination of durability, comfor t, style , versatility, and customization ensures that your hotel’s outdoor areas become captivating and welcoming spaces for guests to enjoy By investing in Hotel Buyer’s outdoor furniture , you not only elevate your establishment’s aesthetics but also provide memorable experiences that differentiate your hotel from the competition

Sunny Days = Great Business

proof shelter provisions

With so many outdoor shelter options available , it is easier than you think to incorporate outdoor shelter to your garden areas

Contact

A Special Offer from Fenton Timber

Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer with Ade Tate overseeing manufacture who were both staff members from the early days of the business Fenton’s USP is delivering fully assembled weather treated “ready to use ” Picnic Benches/Tables and associated Garden Furniture to the License Trade , Schools and the Leisure Industr y all year round

The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transpor t and staff but that we also guarantee our goods and operate all year round It might sound strange selling garden furniture during the winter!

Aside from customers whom might have outdoor functions, barbecues, summer fairs, live music etc there are also unfor tunate times whereby customers have been flooded and suffered losses and we are there to assist getting them back up on their feet As readers of the Caterer & Licensee – you can also take advantage of our current offer –10% off RRP on Supreme and Octagonal Tables (Ends 7th July '23) so call us free on 0800 085 6447

THE SOMERSET GRILL COMPANY

The trend for wood-fired cooking in restaurants and caterers gathers apace , led by some prominent chefs, and embraced by a consumer more comfor table cooking, eating and enter taining outside

The Somerset Grill Company has taken the principles of the Argentinian WoodFired Asado, and created two Grills which overcome the main challenges of cooking with fire – easy temperature control, and simple fire and fuel management

Simply add logs to the integral Ember maker at the rear for a constant flow of cook-ready embers from 40 minutes after lighting – and continuously as long as you add more logs No more running out of temperature at the critical moment it is high output with quick cook times and big grill area for fast turnaround

To control cook temperature , simply wind the Grill surface up and down using the axle wheel – so you can sear at 350C at it’s lowest and warm or simmer at 50C higher up And with our larger Grande double , you get twin Grill surfaces operating height independently for

multiple cooking areas The unique V-grills prevent flare ups in-cook, and collect all fat and juice for re-basting or later use

Think steaks, slow roasts, smash burgers, fish, stews

Made in the UK by us the Grills offer high output opportunities for outdoor hospitality spaces, pop up events, and caterers

All off grid, wood-powered only Choose between free-standing models with integral woodstore stand and wheels to move around, or build in to your outdoor kitchen set-up, with gunmetal steel or

Outdoor Leisure

Enjoy the Sunshine with 10% Off Our Maintenance Free Outdoor Furniture!

With warmer weather star ting to appear what better way for your customers to enjoy the sunshine than sitting outside and relaxing TDP’s furniture , made from recycled UK plastic waste , will be ready and waiting as it doesn’t have to be stored away for the winter or be treated for the new season

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture All products benefit from a 20-year warranty and ver y low maintenance, with no annual staining or treatments required It will not rot or splinter, is ver y stable and extremely durable lasting for decades in even the busiest of areas TDP has been supplying environmentally friendly products to the industr y for over 30 years We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes of recycled plastic waste from landfill By producing our furniture from recycled plastic rather than

Cinders ‘Classic’ Barbecue

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders Classic comes as a six-foot long double grill (TG160) or a half-sized single grill (SG80) with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only

Creating Unique And Inspiring Outdoor Environments

wood we have saved over 10,000 trees from being felled

We manufacture all our furniture in Derbyshire

Ever ything is handcrafted and as such you can order your furniture in custom colourways and we can include branding, establishment names, table numbers and other key information as either engravings or plaques Our furniture is longer-lasting and easier to maintain than their wooden alternatives meaning you buy them once and they will last a lifetime for your business

From your first contact with us, to taking deliver y, we want the whole experience to be both enjoyable and stress free We’re here to help so please do visit our website www tdp co uk, give us a call on 01629 820011 or drop us an email at info@tdp co uk

To take advantage of our 10% discount off RRP please give us a call and quote CATERER!

offering a warranty for commercial use , unlike cheap impor ted barbecues, but also built to ISO 9001:2015 standards

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down

The grill merely needs to be left running for a few minutes to burn off residue , which is then brushed away or ejected Once cool, the Classic can be folded down and easily stored away

To discover more call 01524 262900 or www cindersbarbecues co uk

We are the UK’s leading manufacturer and suppliers of innovative commercial furniture and structures for the alfresco hospitality and leisure industries If your business is looking to improve your outdoor dining experience we have a range of shade & shelter furniture heating & lighting, and flooring & decking solutions to improve your outdoor environment

Our elegant structures are manufactured using high quality materials made to vir tually any size Options include remote control retractable louvered or glass roofs and multiple features including heat and light

These solutions assure

SBI Ltd Are A Family Business You Can Rely On

At SBI Ltd we re a well-established family-run business based in Kent Since 1998, we have been ser ving trade & private customers’ homes, schools, hospitals, hotels & pubs, delivering a great ser vice for over two decades

Our friendly and professional teams are located across the UK and ready to supply & install any of the following:

• Made-to-measure awnings victor ian & contemporar y verandas , glass verandas glass rooms & canopies

• Carpor ts ver tical screens , manual, electr c or solar-powered secur ity shutter s & roller garage door s Conser vator y sail blinds , louvred roof pergolas , aluminium fencing and more

Our professional advisors and installers at SBI will be more than happy to help you create the perfect solu-

tion for your shade and shelter requirements We offer a full contract installation ser vice to private and trade customers who are not equipped or do not have sufficient time to carr y out installations

If you ’ re looking for branding or personalisation we ve got you covered Our popular vinyl graphics or traditional handpainted signwriting are especially useful for businesses and trade customers schools and colleges

In addition to ser ving homeowners and domestic customers, our contracts division suppor ts hotels, pubs, clubs, restaurants, coffee shops, schools, colleges, universities, government buildings, hospitals and other organisations

Call Now: 0800 074 2721 or visit www sbiproducts co uk

It’s a Wrap

It s likely one of the first actions your customers take on being ser ved food isn’t to pick up their cutler y but to grab their phone instead With diners continuing to share their food experiences across social media creating the wow factor has never been more impor tant

But are you making the most of this influential adver tising oppor tunity? Ser ving your dishes alongside custom printed greaseproof paper elevates your presentation but, more crucially, it guarantees customer images are branded with your logo Not only do you ensure your skills are credited to your business, you utilise existing customers to upsell your products to their social media network

Presentation matters for take-out customers too, with the unboxing event now considered a fundamental par t of the buying experience Adding intentionally customised touchpoints, such as branded greaseproof paper improves both the look and feel of products and helps create a sense of anticipation and value In fact,

Outdoor Leisure

consumers repeatedly tell us that the use of branded greaseproof encourages them to rate a venue as more professional, longer established and raises their expectations of the food they ll eat Most impor tantly it encourages an experience that consumers want to repeat and can’t wait to share with their friends

If you re looking ahead to a summer filled with outdoor food events, then you’ll know that standing out from the competition is vital Ser ving your brand alongside your food is an obvious adver tising oppor tunity when customers eat on-the-go, and it’s an ideal way of increasing footfall Branded greaseproof sheets are an affordable way to spice up your existing plain packaging and provide a new and convenient way to wrap and ser ve your items

At it’s a Wrap we believe adding branding to your food shouldn’t be difficult and it’s our passion to help businesses of all sizes to brand like the big guys with our custom printed greaseproof paper That’s why we continue to offer cer tified compostable products with low minimum orders, and deliver them in the fastest, standard lead times We also offer our free in-house design ser vice – simply send us your logo and we ll do the rest!

printedgreaseproof com itsawrap@jrpress co uk

Outdoor Space You Cannot Use Because Of The Weather Has No

Outdoor Leisure

The Perks of Listing a Wallflower

Lanchester Wines has launched its latest range of wine in cans The new Wallflower range of 187ml Spanish wines is presented in a funky, fresh format - perfect for on-the-go occasions or as an alternative to glass

Unlike its namesake, this Wallflower will most certainly be in the midst of the celebrations as it has been designed to enjoyed at festivals, events, travel retail or on-trade as a single ser ve The range comprises easy drinking red, white and rose wines; the fruity red is a blend of Tempranillo and Cabernet Sauvignon, the zesty white is Airen and Macabeo while the rose is a fruity Garnacha Rosado

Bold, vibrant colours have been used to depict the different wines in the range with colours creating cognitive connections to the colour of the wine inside

All Wallflower wines are suitable for vegetarians and

vegans

Mark Rober ts: “Whether displayed on a shelf, back bar or marquee , these brightly coloured cans stand out from the crowd Cans are an uncomplicated packaging solution which are lightweight, easy to stack and infinitely recyclable Cans can be chilled quickly and are hermetically sealed to ensure the wine stays fresher for longer ”

The Wallflower cans were filled at Greencroft Bottling’s wine canning line which was the first wine canning line in the UK Greencroft Bottling is predominantly powered by clean renewable energ y generated by Lanchester Wines on-site wind turbines Lanchester Wines and its sister business, Greencroft Bottling, are pioneers in sustainable energ y having installed its first wind turbine back in 2011

www lanchesterwines co uk/wallflower

Café Culture - Pavement Profit

We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:-

• planter s with real or faux p ants

• cafe banner s and restaurant screens

• ighting

• heating

• c assic neon s gnage parasols insta led and repaired

• enticular bladed roofed shelter s

• tables and c hair s

Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is

not only completely waterproof but is formed from UK factor y waste plastics and materials that would otherwise have gone into landfill They will last you countless years and are a genuine recyled investment

From our workshops in Kent we deliver UK wide and are happy to visit and sur vey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done , all within your available budgets

We firmly believe the better you look on the outside , the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture .biz

Catering Equipment & Kitchen Fit-Out

David Chesshire , National Accounts Manager, Blue

(www.blue-seal.co.uk)

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver high-quality assured dough production The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr yleading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan use , such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg

LP Group produces fantastic mixers for consistent high-quality ar tisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility Bakers can even make batches of just half a dozen loaves or a handful of pizza bases – ideal for smaller requirements, or to use as experimenting and testing,

all with less wastage

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use Its intuitive models have been designed for low maintenance and easy dough extraction, and they can be extensively customised to suit individual requirements The mixers are capable of handling many types of dough but are especially suited to ar tisan dough mixtures with hydration greater than 55% with European flour

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electromechanical timer (which can be upgraded to an optional electronic control panel with bypass selector), and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table Meanwhile the VIS line is designed for dough capacities from 60kg to 250kg

LP Group mixers are available in the UK and Ireland from baker y equipment specialist EPP For more information, visit www eppltd co uk

Cooking Suites

Catering Equipment & Kitchen Fit-Out

Fridge Seals Direct

Fridge Seals Direct proud to be UK s no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges

From restaurant kitchens to food warehouses - we

have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise find your specific guides in how to identify measure install or maintain your fridge or freezer door seal

Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time

Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you www.fridgesealsdirect.co.uk

Williams Helps You Look Good and Save Energy

With the release of the latest versions of its Gem Multideck range , Williams Refrigeration is highlighting the advances it has made in the energ y efficiency of its products, as well as the range of customisation options that allow operators to create their perfect display

Williams Multidecks are designed to maximise available display area and performance while delivering cost savings through energ y efficient operation

The Gem range can be customised to suit a huge range of applications Customisation options include LED strip lights inset within the ticket holders which enhance the display while using little energ y and generating minimal heat There are also night blinds security shutters front doors either sliding or hinged rear loading doors for easy restocking of goods impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels, all of which mean they can be specified exactly to the customers requirements Fur thermore , there’s also the option of remote refrigeration, and the ability to multiplex units

Improving energ y efficiency has become one of the most impor tant factors in choosing new refrigeration equipment recently with rising energ y costs and the need to increase environmental sustainability bringing this issue into sharp focus for many businesses The

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders WhatsApp, phone, and email support 07936807320

sales@fridgesealsdirect.co.uk

new models are TUV cer tified, fully EcoDesign- and MEPS-compliant, and use a combination of re-engineered airflow features, heat exchangers and green refrigerant to produce Williams’ most energ y efficient Multidecks to date

The latest open fronted Gem Multidecks include features designed to maintain the interior thermal envelope , thanks to a cur tain of cold air drawing down over the front of the unit This includes a newly developed honeycomb profile for the top air discharge system that helps to keep the cold air directed within the display, and redesigned bottom air inlets which improve the temperature stability of the lower shelves

Natural hydrocarbon refrigerant reduces energ y consumption thanks to its excellent thermodynamic proper ties with low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential) The Multideck’s operating temperature range is from -1 C to +7 C , making it suited to a wide choice of chilled food display

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters specialist baker y equipment coldrooms, multidecks and blast chillers

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

fridgesealsdirect.co.uk

The New DrainMinor C (Combi Oven Pump) Catering Equipment & Kitchen Fit-Out

The build quality of the submersible wastewater pump was also a discussion point with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement especially considering the hot wastewater temperatures and potential grease which these units have to handle

It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated

It looks like the New DrainMinor C is a real winner!

Electrolux Professional Has Unveiled

This award is for the company with the highest national sales of their professional laundr y products

Adam Elphinstone MD of Southern Contracts said: This is the 25th year we ve won this award and consequently cherish a long and special relationship with Electrolux Professional and are always proud to work with their products for both provision, installation and ser vicing The installations have been carried out across all our sectors; marine, care and hospitality Some have been incredibly complex but all have been extremely satisfying ”

Mark Rogers Regional Business Manager for Electrolux Professional added: We ve had a special relationship with Southern Contracts for over 30 years and during that time they have regularly confirmed themselves as our highest performing par tner

Temperature Rises Increase Risks In The Summer Season

Managing Director of Swiftclean, Gar y Nicholls, adds:

“The maintenance manager for our largest customer mentioned that prior to him using Swiftclean’s ser vices they always experienced fires in ducts during hot periods, it was always a worr y whenever the temperatures soared”

With soaring temperatures in the UK, now is a time

that many restaurant owners fear

THE RISK

Kitchen extraction systems should be compliant with the TR19® Grease specification Elevated ambient temperature tends to increase the working temperature of extraction ducts making it much more likely that any uncontrolled grease accumulation inside an extraction system could catch alight

Surprisingly, only a small amount of grease in the extraction system – as little as half the thickness of a standard business card – can be enough

This significant increase in risk can be a huge worr y to those responsible for kitchen extraction systems

As the temperature increases during summer it s impor tant to ensure that your building is compliant with regulations Does your building have a kitchen extract system?

We’ve been around for over 40 years and have been instrumental in the development of the industr y specification, TR19® Grease , which helps to keep you, your staff and your visitors safe

If you are concerned about the risk of fire from a greasy kitchen extract duct, please do get in touch with our technical sales consultancy team, for a FREE quotation/technical advice – Nationwide

Call us on 0800 243 471 Or email us at info@swiftclean.co.uk

Temporary Catering Facilities For Events & Kitchen Refurbishments

for laundr y in the UK We count them as a first-class par tner

I personally have worked with them over 6 years and can always trust them to select the best solution and provide exemplar y after-care for all our customers, whatever their sector

“With their in depth understanding of our products, gleaned over the decades of our relationship, they continue to preser ve the firstclass friendly care of a family run business for both their remote and local customers ”

For more information about products and ser vices on offer, contact Southern Contracts’ exper t team of technical staff to provide guidance and advice through ever y aspect of your purchase and ongoing commitment to ser vice , please telephone 03301 222888 or visit www southerncontracts co uk

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available

The standard specification of our Medium Production Kitchen unit includes a six burner oven range salamander grill twin basket fr yer undercounter fridge undercounter freezer hot cupboard double bowl sink unit with integral hand wash basin storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc Internal equipment can be interchanged, and clients can effectively specify their preferred layout

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project

So, if you ’ re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal

For fur ther information or to arrange a site visit, email: sales@mk-hire co uk or call us on 0345 812 0800, or visit our website: www mk-hire co uk

Please

Catering Equipment & Kitchen Fit-Out

EAIS is a leading Manufacturer and Supplier of storage and transpor tation products supplied both to the Foodser vice and Healthcare industries Proud to be based in King’s Lynn, Norfolk we are renowned for our innovation and ability to offer solutions which not only meet the customer’s demands but their expectations as well Whether you are looking for food storage shelving racking systems trolleys and fabrication or maybe its healthcare shelving and medical trolleys or even bespoke

design products

With the combination of our ability to hold vast stocks of our key product lines, combined with our hugely experienced and award winning customer ser vice it has made EAIS the number one choice within the Industr y

Why not put us to the test and let EAIS become your Ideal Solution? Contact our sales depar tment on either 01553 765205 or sales@eais.co

Fatstrippa Grease Recovery

Fatstrippa has been at the forefront of Fats Oils and Greases (FOG s) Management for the Catering and Food Manufacturing Industries since the 1990 s when it introduced its patented Fatstrippa Range of nonmechanical Grease Recover y Units These units achieved FOG recover y rates of well below 35 ppm eliminating the need for secondar y treatment with costly enzymes or chemicals

close cooperation with Water Authorities Environmental Agencies and Restauranteurs the Fatstrippa quickly established itself as a market leader in performance requiring little maintenance and a reputation for robustness Manufactured from 304 Grade 3mm Stainless steel many of the units installed over 20 years ago are still giving peak performance to this day For fur ther information contact info@fatstrippa co uk or see the adver t on the previous page

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

This Warwick based company offers nationwide coverage for all your commer-

cial catering needs: free site sur veys, quotations and designs (C AD) quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industr y professionals on ventilation systems to a DW172 specification & BSEN:6173

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available Call: 01926 887167, visit: www caterquipventilation co uk, email: info@caterquipventilation co uk

WACR cash register specialises in touch screens and cash register tills sales and hires We are also able to under take repairs and ser vicing for business throughout Avon, Wiltshire , Gloucestershire , Somerset, South Wales Berkshire Hampshire and Oxfordshire We have 40 years experience of in supplying and maintaining EPOS

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices With competitive rates and durable , secure hardware , 3R’s signature EPOS software , CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial repor ting

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventor y effectively This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately

In addition to these features, CES Touch offers intensive operator management and in-depth financial repor ting, which is vital for businesses seeking to manage their staff and financial performance effectively With full cloud business analytics, CES Touch also

provides businesses with real-time insights into their sales, inventor y, and customer behaviour, enabling them to make data-driven decisions to optimize their operations CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens Shop Local Best-one and NISA, allowing businesses to take advantage of automated promotions and price changes This feature is par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R’s offering is their commitment to excellent customer ser vice , providing 24/7 suppor t, 365 days a year Whether you ’ re a small business owner or a large retailer 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed

See the adver t below for details

4

4

4

4

Hospitality Technology

MCR Systems

MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations We do this by combining high-quality software and

No More Trips To The Bank - And Your Cash Taken Care of with Loomis

First of all, the team at Loomis just want to acknowledge the great news that

Indeed,

So, if someone told you no more cash counting and reconciling, reduced shrinkage and no more trips to the bank how would that sound? Pretty good we hope!

Loomis has a comprehensive range of cash management solutions which are perfect for busy and dynamic environments - there is a menu of options to choose from but right now the most popular choice of businesses in the retail sector is a Loomis smar t safe package - including an ‘intelligent safe’ which will validate notes count and reconcile cash trigger automatic secure collections and provide valuable manage-

ment cash flow information - a true end to end solution

Par ticularly popular is the Loomis SafePoint Compact, recently launched and exceptionally well received at the National Convenience Show in May Measuring just 610 x 200 x 460mm (HxWxD), Safepoint Compact fits easily into most busy environments and offers low-cost weekly terms which include ser vice and maintenance

With cer tain packages and banking par tners Loomis is also able to offer ‘Same Day Value’ with takings credited to the bank account on the same day

There are also other Loomis options available to help cash management run more smoothly, including cash collection and coin and note deliver y Yet again, mo more trips to the bank!

With Loomis taking care of your cash you can focus your attention exactly where you want it to be - on retaining customers, attracting new ones - and developing a successful business

Contact us today on 0845 309 6419 for more information and get your business’s cash flowing more freely

Boost Your Efficiencies During The Summer Rush

In the midst of the busy summer period, operators need to raise their tech game to ensure customer experience and operational efficiency are slicker than ever

Call Systems Technolog y (CST) specialise in innovative communication technolog y and software solutions that transform and enhance the hospitality industr y –for both customers and operators

Helping to deliver a truly first-class ser vice whilst subtly elevating the experience to stand out from competitors

Paging systems, specifically designed with the hospitality industr y in mind allow staff to remain readily available without being constantly visible This allows teams to communicate effectively while still allowing the establishment to operate at its best

Here are our top tips to make sure your summer is a sizzler :

1) Instead of getting customer s to wait in a ong, tedious queue , create an invisible one instead Ut lising customer paging solutions gives diner s the freedom to wait where they wish – suc h as the bar - wh le

reducing congestion

2) Simple but effective , WaiterCall instantly connects front and

bac k-of-house for the slic kest ser vice Instant communication el minates the need to run bac k and for th from the kitc hen pass leaving more time to upsell dr inks and mainta n high levels of customer ser v ce

3) With many operator s currently shor t-staffed, call buttons allow customer s to nstant y gain a team member's attention when needed, making it easier to order additional food and dr ink or request to pay the bill

4) Two-way radios provide instant communication between manager s and kitc hen staff

Meaning table turns are increased, incidents are dealt with immed ately, and the overal guest exper ience s enhanced

No guessing or time wasted – just c lear communication Keeping on top of the latest technolog y not only relieves stress for staff during busy periods but also helps improve simple operations, keeping customers happy and most impor tantly, loyal

For more information on CST:

www call-systems com

solutions@call-systems com 020 8381 1338

Hospitality Technology

Little Hotelier’s Local Booking Insights

Can data be your friend? We think so After all, using data has kind of always been par t of running a small proper ty

It might have previously come from things like manual market research, or by speaking with that friendly local ‘competitor’, while today, online solutions can crunch the numbers and provide usable insights in real-time

But what data points do you actually need to know, and how can they be used?

Analysing our UK proper ties, we ’ ve pulled together some findings we ’ re sharing for the ver y first time creating a simple (shor t and snappy) repor t that highlights both the latest trends among the countr y ’ s small proper ties and the easy ways you can bring data and technolog y into day-to-day life at your proper ty

After you ’ ve finished reading it, you’ll have an understanding of:

• The c hannels br inging in the most revenue for UK s 1-20 room properties

• How room rates are c hanging, and the tools you need to pr ce your rooms with c lar ity

The c hanges happening in booking lead time , and the oppor tunity th s provides to dr ive more revenue

• The current sp it between guests arr iv ng from within the UK and abroad

Our aim is to provide you with access to the tools and info you need, so that you can make smar ter decisions more easily

Head here to get your copy of Little Hotelier’s Local Booking Insights: tiny.cc/LocalBookingInsights

Castra Solutions - Wired and Wireless Solutions

At Castra Solutions, we understand the impor tance of reliable and high-speed WiFi for businesses of all sizes Our WiFi solutions are designed to provide seamless connectivity and exceptional performance , ensuring that your employees and customers can stay connected at all times

In the hospitality industr y, having a reliable and high-speed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay With the rise of mobile devices and the growing impor tance of online reviews, hoteliers cannot afford to overlook the impor tance of providing a top-notch WiFi experience

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire proper ty from guest rooms to public areas This requires careful planning and optimization of the network, including access point placement, signal strength, and interference management By working with Castra Solutions, hotels can

ensure that their WiFi network is designed to meet the unique needs of their proper ty and guests

In addition to providing reliable WiFi hotels can also use their network to enhance the guest experience and generate revenue For example , hotels can offer premium WiFi ser vices for guests who require faster speeds or more bandwidth or provide access to streaming ser vices and other enter tainment options

In conclusion providing a reliable and high-speed WiFi network is essential for hotels looking to meet the needs of their guests and stay competitive in today s digital world By working with a Castra Solutions and taking steps to optimize and secure their network hotels can provide a seamless and enjoyable WiFi experience that enhances the guest experience

Call us today on 0300 124 5005 or visit www castrasolutions co uk

Design & Refit

Additional Ranges as ILF Continue to Expand

It's Not Time To Sit Down Yet

Well

indoor seating and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux

Leather upholster y colours and wood frame colours

These products can also be supplied to customer specification just ask for details

Enquiries can be sent to them directly from the website and they will reply within 24 hours They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

past work We are also available on Facebook and Instagram, so give us a follow!

A Glass Act - Enomatic Wine Dispense and Preservation

Enomatic is the world leader in wine dispense and preser vation

Studies show that wine-by-the-glass sales increase turnover and are more profitable than bottle sales enomatic was created to offer a more premium wines by glass offering thus creating a more profitable business models for restaurants, bars and wine merchants

enomatic’s quality control provides customers with confidence that wines are always fresh and ser ved at their optimum temperatures With patented preser vation technolog y and automatic self-cleaning of the pouring spout, our systems ensure the highest hygiene and superb wine quality

REDUCING WASTE

It is a simple fact that wine that is not consumed oxidizes in the bottle and is wasted creating unnecessar y costs and profit loss for a wine business enomatic was designed to eliminate waste , reduce overheads and maximize profits

WINE PRESERVATION

Using state-of-the-ar t iner t gas preser vation, enomatic prevents wine from being altered by oxygen and protects its organoleptic integrity (taste , aroma, body, and colour) for up to 21 days or more (tested and

cer tified)

PORTION CONTROL

Staff over-pouring results in reduced profit margins enomatic’s precise automatic por tion control prevents inventor y shrinkage , over pouring, and ensures accurate measures time after time

FUNCTIONALITY

enomatic's advanced electronics and automation increases the speed of ser vice By simply pressing a button, you can select and ser ve any wine desired Your staff ’ s time is costly; that’s why enomatic was also designed to make their time more efficient - no more wasting time re-corking or vacuuming bottles after each use

Software functionality allows you to track not only all the wines in your system, but also the use of the system by customers You can even limit the amount a customer can consume for any given period of time With card operated systems, enomatic is a vir tual sales person and responsible bar tender all wrapped up in one!

sales@enodirect.co.uk

www enodirect co uk

Tel +44 (0)1603 768046

Healey and Lord

Healey and Lord Limited specialise in the supply of high quality sanitar yware to commercial and hospitality projects around the world

Our commercial product ranges are available to suit both modern and classically styled schemes We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes All products are available from stock and are made in the UK or western Europe

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme

seating and even outdoor furniture They can manufacture in both metal and wood and have an extensive catalogue available to showcase their standard range

Having the skills ‘in house’ allow ACE to be a preferred supplier for any bespoke requirements you have , so from a simple idea the team at Ace can design and build to your specific needs

To discuss your furniture requirements fur ther please don’t hesitate to get in touch with ACE Furniture on 01536 203244, email sales@acefurniture .uk.com

We regularly work with design and hospitality professionals to specify good value , durable washroom schemes for high profile venues

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects We have an extensive range of less able products designed to complement modern and traditional schemes perfectly

Recent projects we have supplied include The Shard The Tower of London, Windsor Castle , Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe , The Connaught Hotel Whites in London, The Garrick Club and the Hurlingham Club

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord co uk or visit our website at www healeyandlord co uk for more details

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as par t of a decarbonisation strateg y should invest in data gathering first recommends hot water specialist Adveco

Live Metering is a simple to install, non-invasive onsite ser vice provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage including critical peak demands and their profile shape Adveco’s specialist engineers will visit to fit the meter and assess the proper ty The data will then be processed, and a repor t generated with design recommendations for a replacement system that meets the exact needs of

the building

New designs by Adveco will show carbon reduction and outline new operational costs Accurate to the actual demands of the proper ty, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building

Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering ser vice

Talk to Adveco about booking Live Metering at your proper ty https://adveco.co/products/live-metering/

Adveco Gas To Electric Decarbonisation Design and Refit Improve Those Customer Reviews

Castelan Commercial Ser vices are now the ‘go to’ Company for Bath Tub Restoration work They cover the whole of the UK and use modern day innovative techniques to achieve results not seen before within the Hospitality Industr y that will extend the life of your fixed assets

The issues that draw the guest’s attention and cause negative feedback (via reviews and online websites such as Trip Adviser) are:

• Peeling or dir ty Bath Tubs/Shower Trays

• Moldy Silicone/Grout

• Dir ty Carpets/Upholster y

These areas are what draws the guest’s eye when they arrive in the bedroom and experience where they will be living for the duration of their stay Hoteliers for many years have struggled to maintain these - especially the Bath Tub anti slip area which gets soiled or goes a ver y dark colour which looks unsightly and that along with enamel chips and rust catches the eye of the guest

Hoteliers then turned to restoration companies to rectify the issue and were , for many years, advised to repaint the bath tubs However this brings its own issues - such as peeling and the yellowing of the paint It worked, but was a temporar y solution, as often the paint star ts to peel off making the bath tub look awful Castelan do not paint any baths, as, in reality, this is masking over the problem and not actually resolving the problem beneath But with new found technolog y Castelan can strip off that paint and, in most cases, restore that bath to above 85%-95% improvement (we all know if you are looking for 100% improvement that means buying a new bath tub) but our job as a Restoration Asset Management Provider is to keep the fixed asset in situ for as long as possible and extend the life of that asset to perhaps two, three or four times the original capex expectation and this is what Castelan can do - SO NO MORE PEELING

TUBS

Email: commercial@castelangroup.com

M 07787 847 353

Design and Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

issues

Staff shor tages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shor tages in the accommodation and food ser vice sector compared to pre-pandemic levels

To tackle this issue , businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like food, beverages, laundr y, and luggage more efficiently between floors reducing the manual time and effor t required for tasks This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers

Ser vice lifts like the Microlift or Trolley lift can also reduce the risk of injur y for staff and improve staff wellbeing by reducing physical strain making the workplace more inclusive for those with disabilities or mobility

Mayfair Furniture

Mayfair Furniture will be celebrating 11 years this year of providing the UK s fastest and affordable com-

Many business owners may be under the impression that a ser vice lift is expensive and disruptive to install, but this is often not the case at all Microlifts from Stannah are compact structure-suppor ted and quick and easy to install These reliable and hard-wearing products are designed for operation 24/7, 365 days a year suppor ted by regular ser vice visits from our exper t local engineers

So even when staff shor tages bite , great ser vice can still be provided to your customers - without the heavy lifting With a durable and reliable Stannah lift sharing the load, your staff will be well-protected ever y day and able to do more than ever before

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injur y and prevent fur ther shor tages due to injur y

For more information visit: resources.stannahlifts.co.uk/manual-handling

time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it's time for your establishment to go through a refurbishment we also offer a complete clearance ser vice

We

We'll organise ever ything from a suitable time and date , professional clearance staff to remove contract furniture whether fitted or unfitted Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish 01733 310115 sales@mayfairfurniture co uk www mayfairfurniture co uk

Create A Retro Cool Space with Stylish Seating Design and Refit

If you ’ re looking to update your café, bar, hotel or restaurant’s chairs with comfor table yet chic vintageinspired seating that’s built to last, look no fur ther than Trent Furniture’s stylish and cost-effective range

Available in goes-with-anything tan or fossil suede upholster y, our Cologne Chair makes a retro style statement while its suppor tive back and arm rests make it perfect for unwinding with a drink at the end of the day It can be supplied with its strong black steel legs attached for a nominal charge , but if it ordered separately, it’s a simple process to screw them in Alternatively, the Stockholm Armchair makes a for a showstopping feature in your lobby or waiting area

Upholstered in a versatile golden tan suede finish with stitching detail, it pairs perfectly with the Stockholm Two Seater to create an atmosphere of understated luxur y Carr ying on the theme to your bar area the

Dusseldorf Hairpin Stool exudes retro industrial cool with its sturdy statement legs and comfor table padded seat in tan suede upholster y

To add extra interest, why not pair any of these seating options with the Bauhaus-inspired Munich Retro Chair, which is available in tan or fossil or the vintage industrial good looks of the Bavaria Chair which features detailed stitching in golden tan? Whichever combination of seating you choose to create your own unique space , you can rest assured your stylish new chairs will last for years to come All options are made using high density PU foam for comfor t and durability and crib 5 fabric to meet UK standards for contract grade furniture These chairs also feature the heavy-duty steel legs and frames that are necessar y for a hospitality setting

To find out more about Trent Furniture’s great range of stylish and durable range of retro-inspired contemporar y seating, please call us on 0116 2989 927 or fill in our contact form at www trentfurniture co uk

CardsSafe - 20 Years in the Hospitality & Leisure Industries

CardsSafe Ltd has worked in the leisure and hospitality industr y for more than twenty years

From pubs, bars, hotels and restaurants to golf courses, caterers and sports grounds, the CardsSafe system continues to be successfully utilised in all types of customer-facing venues

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab As a result, it makes it easier for venues to manage their customers' bills, allowing staff to up-sell and build better customer relationships

Over 5000 venues now utilise the system For example , the London Golf Club, one of the UK s most prestigious golf centres, first installed the CardsSafe system in 2008, adding additional units in 2014 and again in 2020 At the club, CardsSafe is used by the catering staff as they also ser ve golfers with food and drinks on the course

Grant Rumbelow Food and Beverage Operations Manager explained "CardsSafe has been a welcome

addition to the London Golf Club We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Bugg y With CardsSafe , we can safely store customers' cards whilst they enjoy their round of golf " CardsSafe has protected business and customer assets for over twenty years, acting as a proven and genuine deterrent for walkouts, dine & dash and chargebacks In addition, CardsSafe is cost-effective and pays for itself Each ten-drawer unit hire comes with excellent customer ser vice , free replacement keys, and additional units that can be added at any time

Hospitality and leisure venues across the UK have trusted and benefitted from CardsSafe for twenty years So the question is, can you afford not to have CardsSafe as a par t of your business?

For more information, please visit www cardssafe com

Or contact the sales team on 0845 500 1040

Property and Professional

Upcoming Hospitality Trends

The hospitality industr y has been hit hard by the events of the past three years But for those who weathered the storm, there are oppor tunities ahead How can SMEs capitalise on the trends set to shape their sector over the coming year?

have had to demonstrate remarkable resilience and agility These attributes will stand them in good stead to take advantage of new trends shaping the industr y – and the consumer landscape that underpins it - when the recover y comes

There are many subtle trends that will undoubtedly impact owners and operators dependent on their market and offering but the following are likely to shape businesses across the broad hospitality industr y in 2023

1. BLENDED WORKSPACE/ LEISURE SPACE

The rise of hybrid working arrangements and the increase of ‘digital nomads’ is a COVID-created trend that seems here to stay Many hospitality venues can capitalise on this shift by enhancing their offering to cater for local home-workers or business travellers Ensuring you have good wifi charging points quiet spaces and quality coffee will help capitalise on demand from this segment

2. COST-CONSCIOUSNESS

It is hard to think of a sector more impacted by the challenges of the past few years than hospitality Almost overnight the pandemic closed the entire idea of travel and eating out and - just as that was ending - spiralling inflation and reduced consumer spending have dealt many firms a hammer blow

According to the Hospitality Market Monitor from AlixPar tners and CGA by Nielsen IQ, the sector now has 13,037 fewer sites than it did before venues were first closed through lockdown three years ago

Hospitality recorded a drop of 4,809 premises across the whole of 2022 with more than three quar ters shutting their doors in the second half of the year

Nearly nine in 10 of these businesses were independents as small businesses weakened by the impact of Covid were forced to close The Market Monitor said many closures last year were the result of spiralling costs, whilst fragile consumer confidence , industrial disputes and labour shor tages have also made it a challenging star t to 2023 for many SME operators

Over the course of the past three years, those UK SMEs that have sur vived

The cost-of-living crisis has undoubtedly tightened available consumer spend for eating out and weekends away According to a repor t by Forbes Advisor 83% of UK consumers have reduced restaurant spend in response to rising domestic costs Hospitality operators will need to ensure that for customers who will be looking for a good deal, that their offering delivers This doesn’t necessarily mean a race to the bottom, however It just means that your business needs to communicate what makes it wor th the spend

3

EVOLVING MENU DEMANDS

Each year, The Unilever Food Solutions Future Menu Trends Repor t canvasses the opinion of 250 professional chefs working in over 70 different countries, to determine the trends it feels will shape the food and beverage industr y For 2023, it predicts that vegetables will become an increasingly major par t of menu design It predicts their “promotion from side-dish to main event” in response to increasing numbers of vegan, vegetarian and flexitarian diners looking for well-crafted plant-based foods 67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for

4 INCREASED INTERNATIONAL TOURISM

Why Use a Specialist Hospitality Consultant?

With over 30 years of industr y experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability Operational Strateg y Staff Management Marketing and The Future of your business

PROFITABILITY & OPERATIONS

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the

labour usage in your business

VisitBritain are forecasting 35 1 million inbound visits in 2023 (86% of the 2019 level and 18% higher than in 2022) and £29 5 billion spend (104% of the 2019 level and 14% higher than in 2022) If the latter figure is achieved, it would be a record for the value of inbound spend in the UK in nominal terms

The dollar strength against the pound translated into 380 000 US-based visitors arriving in the UK in the last quar ter of 2022 (a 6% increase on Q4 2019 levels) Businesses that can adver tise to – and cater for - a return to higher levels of tourism from both the US and Europe are likely to fare well But hospitality owners also need to consider increases in middle-class affluence in markets such as China South East Asia Nigeria and India and how that might shape guest and dining preferences

5.

SOLVING PROBLEMS THROUGH TECHNOLOGY

Like many other sectors of the UK economy hospitality has been badly impacted by recent labour shor tages To overcome these staffing issues more hotel and restaurant operators will adopt digital tools such as QR menus cloud kitchens web-based booking and guest ser vice apps This also helps meet a shift in consumer behaviours as digitally savvy Gen Zs and millennials actively digital interactions with mobile ordering and automated kiosks for example Restaurants may also explore and less labour-reliant concepts, such as smaller restaurants and open kitchens where chefs can double up as ser vice staff

The turbulence of the past three years have hit most UK businesses hard, but with economic recover y expected later this year there are new oppor tunities to evolve and prosper

Adapting your business to meet these oppor tunities will likely require some investment If your business does not have the necessar y means to fund this today, you may need to consider external finance

At Capify we offer a range of business loans to help suppor t small businesses throughout their growth journey Check to see if you re eligible for one of our loans by visiting www capify co uk Or, if you’d prefer to talk to a member of our team, we’d be happy to guide you through the process Give us a call today on 0330 822 4906 or see the adver t on page 17

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter your Restaurant Consultant will work on with you and improve with you

MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers through to Ser vice and Kitchen staff your team needs careful and skilful Management Motivation guidance and Development

MARKETING

We will help you build a workable planned Marketing Strateg y From Digital Marketing such as Social Media marketing, Websites, eMail Marketing and online adver tising, to print design, Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you